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Seco de res, aji limo spiked salsa criolla, and white rice to sop up all of that tasty stew broth.

Yes they are. They are going to be even tastier after being smoked with apple woood, dehydrated, and turned into chipotle powder&flakes! I'm also making merkén with the aji cacho de cabras.

Aji Largo(Pubescens), aji limo yellow, farmers market jalapeño, pipi de mono, aji arnaucho, aji cacho de cabra.

Another extra juicy IPA from Crooked Run!

Pan fried red snapper, broccoli rabe sauteed with garlic/olive oil/aji limo/maggi, and patacones.

Garden San Marzano spicy sauce with cremini mushrooms & sweet italian sausage on a bed of bucatini, and steamed golden beets.

Well, the final ripening color of these Santa Natlias is still a mystery. The final color may end up red, after all. IDK, it's gone from yellow to orange, and now darkening up into what could eventually be red.

Oh yeah, I'm well aware what the name means It's what they call it in Perú. Very hot peppers, some of the hottest in Perú.

Pan fried pampano dusted with peach ghost salt, steamed beets, and a steamed artichoke.

Yeah, Arequipeño just means from Arequipa. Arequipa is the home of the rocoto relleno, meaning it is one of the regional specialties of Arequipa. The Arequipeño seeds you have there are ones I have been growing for years, and were originally gifted to me by some friends that brought them from...

I was expecting red as well, based on the pics I dug up on the Scandinavian pepper forums. We'll see what the final ripe color is, but I'm mostly hoping they are juicy and delicious. I didn't get germination from the rest of the seedd you sent me, but I'll try them again next year.

Littleneck clams cooked in a white wine/butter/aji limo broth, riccioli in a garlic cream sauce, and blistered garden shishitos dusted with sal parrillera and merkén.

Some Triple Orange Starfish straight from the tap at Aslin's new brewery. Sooo darn tasty, as always Gotta love the Mind The Hop can art mural! Anyone need the recipe for Double Orange Starfish?

Here is a hedge of Arequipa Giant Rocotos. These plants are HEALTHY, and putting off some dense growth, and a very bountiful pod set. It's impossible to really capture the pods, since there are so many buried under all of that foliage, so I dug down in there a bit to grab some pics. These...

Some rocoto Santa Natalia pods are starting to ripen up a bit. They look like they are going to turn orange/yellow. I really didn't know what to expect from this one, since it was gifted from a fellow THP member from Romania. Not much info available online about it. I really dig the plant...

I braved the mosquitos and 95 degree heat to grab some pics this evening. Here are the aji largo plants. Very bushy, with a solid amount of pods. This one, as well as most of the rest of the Pubes are setting every flower to a pod, despite the brutal heat. It's hard to capture the whole...

Pappardelle tossed in a veal/san marzano sauce, and a garden salad with roasted golden beets topped with an aji limo vinaigrette & dusted with black sesame seeds. Also, a durian for dessert

Gotta love the picanha! That looks bomb!

Yeah, I didn't realize I had any ripe aji largos until well after I took my harvest pic. My aji largo plants are dense shrubs, loaded with pods and foliage. I noticed some red in there, and dug around a bit, to find these 5 ripe pods.

Thanks man! No issues with BRE rot at all. I've got the plants running up a 7' trellis. They are pretty darn healthy, and loaded with fruit.