I pickled some aji peppers a few years ago, and they tasted good but
were soggy. Saturday I blenderized a pint of the peppers with their
juice (discarding the seeds that settled to the bottom of the jar) and
1/4 tsp of guar gum powder. (the gum was an experiment and I don't know
how well it worked because I didn't have a control, OK?) It made a fine
green pepper sauce. Nice and thick, but not too thick. Tastes a little
too strongly of vinegar. I poured it into an empty Trappey's bottle and
put it in the fridge. It should last me several months.

Only 8 more jars to go...

Best regards,
Bob

In article ,
zxcvbob wrote:

I pickled some aji peppers a few years ago, and they tasted good but
were soggy. Saturday I blenderized a pint of the peppers with their
juice (discarding the seeds that settled to the bottom of the jar) and
1/4 tsp of guar gum powder. (the gum was an experiment and I don't know
how well it worked because I didn't have a control, OK?) It made a fine
green pepper sauce. Nice and thick, but not too thick. Tastes a little
too strongly of vinegar. I poured it into an empty Trappey's bottle and
put it in the fridge. It should last me several months.

Only 8 more jars to go...

Best regards,
Bob

Waste not, want not.
I'm still working on three bottles of hot sauce from Jorge that were
given me five years ago.
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

Melba's Jammin' wrote:
In article ,
zxcvbob wrote:


I pickled some aji peppers a few years ago, and they tasted good but
were soggy. Saturday I blenderized a pint of the peppers with their
juice (discarding the seeds that settled to the bottom of the jar) and
1/4 tsp of guar gum powder. (the gum was an experiment and I don't know
how well it worked because I didn't have a control, OK?) It made a fine
green pepper sauce. Nice and thick, but not too thick. Tastes a little
too strongly of vinegar. I poured it into an empty Trappey's bottle and
put it in the fridge. It should last me several months.

Only 8 more jars to go...

Best regards,
Bob


Waste not, want not.
I'm still working on three bottles of hot sauce from Jorge that were
given me five years ago.



I've got one bottle of Jorge sauce left. The bottle of "Ol Yeller"
sauce didn't last very long.

Bob

Melba's Jammin' wrote:
In article ,
zxcvbob wrote:


I pickled some aji peppers a few years ago, and they tasted good but
were soggy. Saturday I blenderized a pint of the peppers with their
juice (discarding the seeds that settled to the bottom of the jar) and
1/4 tsp of guar gum powder. (the gum was an experiment and I don't know
how well it worked because I didn't have a control, OK?) It made a fine
green pepper sauce. Nice and thick, but not too thick. Tastes a little
too strongly of vinegar. I poured it into an empty Trappey's bottle and
put it in the fridge. It should last me several months.

Only 8 more jars to go...

Best regards,
Bob


Waste not, want not.
I'm still working on three bottles of hot sauce from Jorge that were
given me five years ago.

Sissie!

George, aka Jorge

zxcvbob wrote:

Melba's Jammin' wrote:

In article ,
zxcvbob wrote:


I pickled some aji peppers a few years ago, and they tasted good but
were soggy. Saturday I blenderized a pint of the peppers with their
juice (discarding the seeds that settled to the bottom of the jar)
and 1/4 tsp of guar gum powder. (the gum was an experiment and I
don't know how well it worked because I didn't have a control, OK?)
It made a fine green pepper sauce. Nice and thick, but not too
thick. Tastes a little too strongly of vinegar. I poured it into an
empty Trappey's bottle and put it in the fridge. It should last me
several months.

Only 8 more jars to go...

Best regards,
Bob



Waste not, want not. I'm still working on three bottles of hot sauce
from Jorge that were given me five years ago.




I've got one bottle of Jorge sauce left. The bottle of "Ol Yeller"
sauce didn't last very long.

Bob

That's all I'm going to make this year, only got one bottle left myself.
The Aji's are still producing from last year and I need to pick and
freeze them today. I'll put you on the list just because I like your
daughter's mayhaw jelly. VBG

George

George Shirley wrote:

zxcvbob wrote:

Melba's Jammin' wrote:

In article ,
zxcvbob wrote:


I pickled some aji peppers a few years ago, and they tasted good but
were soggy. Saturday I blenderized a pint of the peppers with their
juice (discarding the seeds that settled to the bottom of the jar)
and 1/4 tsp of guar gum powder. (the gum was an experiment and I
don't know how well it worked because I didn't have a control, OK?)
It made a fine green pepper sauce. Nice and thick, but not too
thick. Tastes a little too strongly of vinegar. I poured it into
an empty Trappey's bottle and put it in the fridge. It should last
me several months.

Only 8 more jars to go...

Best regards,
Bob




Waste not, want not. I'm still working on three bottles of hot sauce
from Jorge that were given me five years ago.





I've got one bottle of Jorge sauce left. The bottle of "Ol Yeller"
sauce didn't last very long.

Bob


That's all I'm going to make this year, only got one bottle left myself.
The Aji's are still producing from last year and I need to pick and
freeze them today. I'll put you on the list just because I like your
daughter's mayhaw jelly. VBG

George

I'll tell her you said that. She does make good jelly when Grandma or I
can talk her into doing it.

I have some seeds somewhere for a large yellow-eventually-turns-red Aji
pepper that I need to plant this year (I might have sent you some seeds
a couple of years ago.) I hope I haven't let them get too old or lost
them. I have a bag of the frozen peppers in the freezer that I put up
sliced without blanching; I can try planting some of the frozen seeds
from a red slice if I have to.

I planted a bunch of seeds from some peppers that my father gave me, but
I don't think any are gonna come up. They have 2 big strikes against
them: The peppers were obviously a cross between a jalapeno and a mild
C. chinense that my brother grew 2 years ago. So they are probably
infertile "mules." And the peppers he gave me were dried in an
Excalibur dehydrator and I don't know how hot they got. The peppers
were unique enough that I gotta try it; they were thick-walled and
smooth like a jalapeno but fiery hot and "fruity" like a habanero.

Bob

zxcvbob wrote:
George Shirley wrote:

zxcvbob wrote:

Melba's Jammin' wrote:

In article ,
zxcvbob wrote:


I pickled some aji peppers a few years ago, and they tasted good
but were soggy. Saturday I blenderized a pint of the peppers with
their juice (discarding the seeds that settled to the bottom of the
jar) and 1/4 tsp of guar gum powder. (the gum was an experiment
and I don't know how well it worked because I didn't have a
control, OK?) It made a fine green pepper sauce. Nice and thick,
but not too thick. Tastes a little too strongly of vinegar. I
poured it into an empty Trappey's bottle and put it in the fridge.
It should last me several months.

Only 8 more jars to go...

Best regards,
Bob





Waste not, want not. I'm still working on three bottles of hot sauce
from Jorge that were given me five years ago.






I've got one bottle of Jorge sauce left. The bottle of "Ol Yeller"
sauce didn't last very long.

Bob



That's all I'm going to make this year, only got one bottle left
myself. The Aji's are still producing from last year and I need to
pick and freeze them today. I'll put you on the list just because I
like your daughter's mayhaw jelly. VBG

George


I'll tell her you said that. She does make good jelly when Grandma or I
can talk her into doing it.

I have some seeds somewhere for a large yellow-eventually-turns-red Aji
pepper that I need to plant this year (I might have sent you some seeds
a couple of years ago.) I hope I haven't let them get too old or lost
them. I have a bag of the frozen peppers in the freezer that I put up
sliced without blanching; I can try planting some of the frozen seeds
from a red slice if I have to.

I planted a bunch of seeds from some peppers that my father gave me, but
I don't think any are gonna come up. They have 2 big strikes against
them: The peppers were obviously a cross between a jalapeno and a mild
C. chinense that my brother grew 2 years ago. So they are probably
infertile "mules." And the peppers he gave me were dried in an
Excalibur dehydrator and I don't know how hot they got. The peppers
were unique enough that I gotta try it; they were thick-walled and
smooth like a jalapeno but fiery hot and "fruity" like a habanero.

Bob

The Aji Limon de Peru that I raise ripens from green through a deep
black to bright chrome yellow and never turn red. That's how I get the
yeller hot sauce. You do know the seeds may not be viable after freezing
I hope. I can always send the seeds you gave me back to you as they are
in the bag inside the container I keep in the fridge. I know those seeds
stay viable a long time as I still plant Longhorns, a mild chile, from
seeds I stored in 1997 and get about 80% germination. I can also send
you some of the Aji Limon de Peru seeds I have or any of about 30 other
hot chiles I keep on hand.

George

George Shirley wrote:
zxcvbob wrote:

George Shirley wrote:

zxcvbob wrote:

Melba's Jammin' wrote:

In article ,
zxcvbob wrote:


I pickled some aji peppers a few years ago, and they tasted good
but were soggy. Saturday I blenderized a pint of the peppers with
their juice (discarding the seeds that settled to the bottom of
the jar) and 1/4 tsp of guar gum powder. (the gum was an
experiment and I don't know how well it worked because I didn't
have a control, OK?) It made a fine green pepper sauce. Nice and
thick, but not too thick. Tastes a little too strongly of
vinegar. I poured it into an empty Trappey's bottle and put it in
the fridge. It should last me several months.

Only 8 more jars to go...

Best regards,
Bob






Waste not, want not. I'm still working on three bottles of hot
sauce from Jorge that were given me five years ago.







I've got one bottle of Jorge sauce left. The bottle of "Ol Yeller"
sauce didn't last very long.

Bob




That's all I'm going to make this year, only got one bottle left
myself. The Aji's are still producing from last year and I need to
pick and freeze them today. I'll put you on the list just because I
like your daughter's mayhaw jelly. VBG

George



I'll tell her you said that. She does make good jelly when Grandma or
I can talk her into doing it.

I have some seeds somewhere for a large yellow-eventually-turns-red
Aji pepper that I need to plant this year (I might have sent you some
seeds a couple of years ago.) I hope I haven't let them get too old
or lost them. I have a bag of the frozen peppers in the freezer that
I put up sliced without blanching; I can try planting some of the
frozen seeds from a red slice if I have to.

I planted a bunch of seeds from some peppers that my father gave me,
but I don't think any are gonna come up. They have 2 big strikes
against them: The peppers were obviously a cross between a jalapeno
and a mild C. chinense that my brother grew 2 years ago. So they are
probably infertile "mules." And the peppers he gave me were dried in
an Excalibur dehydrator and I don't know how hot they got. The
peppers were unique enough that I gotta try it; they were thick-walled
and smooth like a jalapeno but fiery hot and "fruity" like a habanero.

Bob


The Aji Limon de Peru that I raise ripens from green through a deep
black to bright chrome yellow and never turn red. That's how I get the
yeller hot sauce. You do know the seeds may not be viable after freezing
I hope. I can always send the seeds you gave me back to you as they are
in the bag inside the container I keep in the fridge. I know those seeds
stay viable a long time as I still plant Longhorns, a mild chile, from
seeds I stored in 1997 and get about 80% germination. I can also send
you some of the Aji Limon de Peru seeds I have or any of about 30 other
hot chiles I keep on hand.

George

You were supposed to *plant* those seeds, not just catalog them. ;-) No
need to send my any, I just have to find mine.

I have the Aji Lemon the Longhorn pepper seeds and I know where they
are. I'll plant some this weekend. I gotta track down the other Aji
seeds, they are in a little plastic envelope somewhere in my basement.
(We have basements up here; you don't want one where you live)
Actually, I have 2 packets, one from 1999 and one from 2002 or '03.

I know pepper seeds might not be viable after freezing, but I thought
they /might/ still be good. Tomato seeds and tomatillo seeds freeze
really well -- I get thousands of volunteers in my tiny garden very year.

I really hope I get at least 1 or 2 plants from that weird pepper cross.
I planted about 30 or 40 seeds because I knew germination would be
terrible.

I like planting season.

Best regards,
Bob

zxcvbob wrote:
George Shirley wrote:

zxcvbob wrote:

George Shirley wrote:

zxcvbob wrote:

Melba's Jammin' wrote:

In article ,
zxcvbob wrote:


I pickled some aji peppers a few years ago, and they tasted good
but were soggy. Saturday I blenderized a pint of the peppers
with their juice (discarding the seeds that settled to the bottom
of the jar) and 1/4 tsp of guar gum powder. (the gum was an
experiment and I don't know how well it worked because I didn't
have a control, OK?) It made a fine green pepper sauce. Nice
and thick, but not too thick. Tastes a little too strongly of
vinegar. I poured it into an empty Trappey's bottle and put it
in the fridge. It should last me several months.

Only 8 more jars to go...

Best regards,
Bob







Waste not, want not. I'm still working on three bottles of hot
sauce from Jorge that were given me five years ago.








I've got one bottle of Jorge sauce left. The bottle of "Ol Yeller"
sauce didn't last very long.

Bob





That's all I'm going to make this year, only got one bottle left
myself. The Aji's are still producing from last year and I need to
pick and freeze them today. I'll put you on the list just because I
like your daughter's mayhaw jelly. VBG

George




I'll tell her you said that. She does make good jelly when Grandma
or I can talk her into doing it.

I have some seeds somewhere for a large yellow-eventually-turns-red
Aji pepper that I need to plant this year (I might have sent you some
seeds a couple of years ago.) I hope I haven't let them get too old
or lost them. I have a bag of the frozen peppers in the freezer that
I put up sliced without blanching; I can try planting some of the
frozen seeds from a red slice if I have to.

I planted a bunch of seeds from some peppers that my father gave me,
but I don't think any are gonna come up. They have 2 big strikes
against them: The peppers were obviously a cross between a jalapeno
and a mild C. chinense that my brother grew 2 years ago. So they are
probably infertile "mules." And the peppers he gave me were dried in
an Excalibur dehydrator and I don't know how hot they got. The
peppers were unique enough that I gotta try it; they were
thick-walled and smooth like a jalapeno but fiery hot and "fruity"
like a habanero.

Bob



The Aji Limon de Peru that I raise ripens from green through a deep
black to bright chrome yellow and never turn red. That's how I get the
yeller hot sauce. You do know the seeds may not be viable after
freezing I hope. I can always send the seeds you gave me back to you
as they are in the bag inside the container I keep in the fridge. I
know those seeds stay viable a long time as I still plant Longhorns, a
mild chile, from seeds I stored in 1997 and get about 80% germination.
I can also send you some of the Aji Limon de Peru seeds I have or any
of about 30 other hot chiles I keep on hand.

George


You were supposed to *plant* those seeds, not just catalog them. ;-) No
need to send my any, I just have to find mine.

I have the Aji Lemon the Longhorn pepper seeds and I know where they
are. I'll plant some this weekend. I gotta track down the other Aji
seeds, they are in a little plastic envelope somewhere in my basement.
(We have basements up here; you don't want one where you live) Actually,
I have 2 packets, one from 1999 and one from 2002 or '03.

I know pepper seeds might not be viable after freezing, but I thought
they /might/ still be good. Tomato seeds and tomatillo seeds freeze
really well -- I get thousands of volunteers in my tiny garden very year.

I really hope I get at least 1 or 2 plants from that weird pepper cross.
I planted about 30 or 40 seeds because I knew germination would be
terrible.

I like planting season.

Best regards,
Bob

I don't bother with growing transplants anymore. I wait until the soil
temps are 70F and then plant directly into the soil. Plants produce
fruit about the same time as the transplants I set out. The Aji's I
plant I no longer plant. I just dig a small hole and toss a chile in it
and cover it up. Come warm weather I get all the little plants I want
and toss the rest in the trash.

George