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Need a recipe for Aji Dulce hot peppers please

17 years ago

First - thank you for all the recipes and advice posted - I'm a newbie canner and you all have made getting started so much easier and so much fun!

I have about 30 Aji Dulce hot peppers that I need to use in some kind of recipe. Basically, they're very similar to habaneros but with only a tiny bit of heat. The walls of the pepper seem to be a lot thinner than habaneros as well. Here's a description at Tomato Gardeners Supply along with a link to a picture - they're very pretty!

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Look just like a Red Habanero, but has little or no heat. This variety is popular in Latin American countries, because the pretty 2 in. long red peppers offer the same strong aromatic essence and flavor that is found in Habanero, with only a hint of heat. Tall plants produce an abundant harvest of tasty fruits. 85 to 90 days.

http://www.tomatogrowers.com/2002/pepper-tn/AJI-DULCE-No2---N12630_small.jpg

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I was thinking that they might be good in a relish? Any ideas or recipes?

Another question - if I freeze them, can I still can them with good results? I only have one plant but I'm getting about 8-10 peppers ripening a day.

Thanks for your advice!

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Comments (3)

david52 Zone 6
17 years ago
They make pretty good pickles. I poke them with a toothpick, pack them loosely in a pint jar, and fill it with a 1/2 water, 1/2 vinegar, 1 teaspoon salt / qt hot solution, and water bath for 15 min. As they are hollow, the liquid will be absorbed, hence the loose packing.
ardnek710
17 years ago
We use them in our habanero hot sauce to get alot of habanero flavor without completely burning out the tasters. Use the aji dulce for flavor then add a small amount of actual hot habanero so you can control you heat level better. Pure habanero hot sauce is just to hot for most people to tolerate. This method makes it much more tolerable and you get that great citrusy flavor

kendra
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Thanks for the tips. I may try them in the ground some time--though here I doubt I could keep one going so many years in the ground because of freezes. Just for the clarification: growing a sweet pepper next to a hot pepper will not cause the sweet pepper to suddenly start producing hot peppers. Cross pollination may occur, but it will affect only the peppers grown from seeds produced by cross pollination, not the peppers grown on the current plant. In other words, the proximity of peppers only makes a difference for seed savers. What's more, the aji dulce type peppers are a different species than most commonly grown garden peppers, so cross polination with say, a jalapeno, is unlikely, but I've read that it is possible. See William Woys Weaver's book on Heirloom Vegetables for more info. Bill
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But to answer Roxy75 - grow as you would other peppers - they are "tender" perennials, so don't let the plants get too cold. I suspect it will do nicely in a large pot with good drainage, standard soil, and water when the soil is dry. If you have only one plant, you *might* improve pepper production by dabbing a soft artist's brush from one blossom to the next (to improve pollination).
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In my opinion the peppers aren't to blame. You used too many for your tastes in heat. Since you seem to like the flavor you got in your recipe just cut down on the hot peppers as far as ratio goes. Also if you find to get the right heat you want but lost the flavor by cutting down on the peppers ,as suggested above use other strains or varieties of peppers. Try Jalapenolite,Jalapeno M and if you like the Chinense flavor try any of the Aji Dulce-Trinidad,Tabago,Costa Rican or Venezualian Seasoning Pepper Strains. There are Suave Orange and Red Habaneros developed by the N.M. Chile instatute too. I like some of the Super Hots a whole lot-Mostly the Trinidad Scorpions and 7 Pot varieties ,but I use them in moderation. I'm not a masochist,I like their flavor but don't eat them by themselves. Like with a campfire.I like a nice bed of coals for cooking but a bonfire to keep warm.
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Thank you Carol for finding the recipe. I'm sorry Annie that I lost it. I think you sent it via email and I'm going to blame Steve for deleting it. Ha Yes, I am swimming in Habaneros. I've even used some for decoration in a fall arrangement for my table. They are a beautiful orange/yellow color. My daughter was over for lunch the other day and I had homemade vegetable soup and she asked where my hot sauce was. (She puts it on everything.) I don't really like hot spicy food so I don't have any hot sauce in the house. Well, I will now. Thanks again for the recipe. Karen
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breasley
17 years ago
Here is a a mustard based habanero hot sauce that has really great flavor. The original recipe that was from Fire Starter Hot Sauce that won a blue ribbon at the Tulsa State Fair. You could replace the Habs with as many Aji Dulce as you like. I add the Red Goat Horn peppers for color contrast. This recipe makes a little more than a pint. I don't process this micro batch as it's not necessary if kept refrigerated.

Micro Batch

6 Hab, seeds removed
2 Red Hungarian Goat Horn, seeds removed
1 cup mustard
1/4 cup brown sugar
1/4 cup white vinegar
1 T cumin
1 T curry
1 T chili powder
3/4 tsp kosher salt
1 15 oz can peaches with syrup

Combine all ingredients in food processor until smooth. Process pints in BWB for 20 minutes.

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