Aji peppers from South America

[Shrinkrap]

Trying to decide between a fermented hot sauce, and a more traditional Aji Amarillo paste or sauce. Some of the aji Amarillo sauce and paste recipes mention blanching and peeling, but the "baby amarillo"seem too small to fiddle with peeling.

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I have two very early and prolific plants I think are “baby Aji Amarillo from Artisan”, and three others, maybe “Aji Grande”, or maybe what I call regular, two grown in soil (1gallon and 5 gallon), and one grown in water, “kratky” style. I think the one gallon in soil makes tiny peppers, but mature a darker orange.

Here is one of the ideas I found for starting a fermented sauce.

https://www.chilipeppermadness.com/c…lic-hot-sauce/

I like that it allows for plenty of procrastination.

I posted this elswhere as well, so mods, delete one if that’s better.

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The Aji Amarillo sure is slow, this is a not a plant for normal seasons I would guess. The bigger peppers are around 5x1 inch, and the oldest ones have stopped growing around 3 weeks ago and no sign they will start ripening. The plant is now less tall, the long branches have bent down due to the peppers, so it's now only around 6 ft tall.