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ISO recipe-Green Baccatum Sauce or Sweet Pickled Bac. rings


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#1 Malarky

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Posted 27 October 2017 - 10:29 AM

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So I picked the green Amarillos and Pacay before frost comes.

now what do I do with them?

i don't have a pH meter yet. any idea if they'd be good sweet-pickled in the fridge?

green sauce?

garlic, lime, onion? ACV or White vinegar?

Amarillo poppers?

 

Thanks for your suggestions in advance.



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#2 Walchit

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Posted 27 October 2017 - 06:26 PM

I know when I mixed green and red jalapeno together the sauce was kinda brown, the pickled pepper rings sound good, I've never tried an aji though

#3 Thegreenchilemonster

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Posted 28 October 2017 - 06:54 AM

First, I would let the ones that started turning orange, finish turning orange. If you put them in a closed ziplock bag at room temp with other aji amarillo pods that are ripening, they will change to fully orange in 3-4 days.

I made some pickled aji amarillo rings with okra this Summer. They actually came out really good.

I usually freeze as many aji amarillo pods as I can to cook with over the Winter, so that's where the bulk of mine go.

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