Our first pepper seedling! The Aji Colorado is a hot variety from South America. The long, thin, red fruit are great for both drying and pickling. My favorite recipe is bread-and-butter pickled peppers – I use a similar recipe to bread-and-butter pickles, but with peppers and onions instead of cucumbers and onions. I use all sorts of peppers in the mix, but learned my lesson, two years ago, about adding habaneros. Even one of those puppies will make the whole jar unbearably hot. I still have about ten jars of them, and basically no use with the exception of taking out a tiny slide of pepper and adding to a big batch of salad dressing. Even then, the dressing is quite hot. Of course, we still grow habaneros along with all our other peppers.
This year, we have nine varieties: habanero, jalapeno, Aji Colorado, fish, Thai, Ho Chi Minh, cayenne and Anaheim. We probably use the jalapenos most of all (we’re big salsa fans), but it’s fun to have variety. Especially when you don’t taint your recipes with too many habaneros!
Recommend pairing: margarita with a salt/sugar/powdered pepper rim