So I just harvested acouple aji limon and criolla sella pods and unfortunately they tasted quite soapy. The few green ones that i snacked on before they were ripe definitely tasted much better. I know that some people claim that this could be because of a gene similar to cilantro which or it could be that they were growin in too hot of a climate, which is a possibility, but does anyone else prefer the green, or unripened pods?
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  has anyone made sauce with soapy tasting peppers? how did it turn out?
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  has anyone made sauce with soapy tasting peppers? how did it turn out?