Well, I really don’t like aji mango. It has a really sharp intense tropical taste followed by something chemical. Heat level is fine. anyone like and have a good use for these?
The SRP I’m not thrilled with have found many homes including in habanero jelly.
Have you tried cooking/processing them yet? I have found that cooking with peppers can take out that chemically taste. It did for my Cheiro Roxa x Biquinho last year, although this year’s plant doesn’t have the same chemical bite (that’s F3s for ya). A tropical taste could make a good mango habanero salsa without using actually mangos.
Fair idea. I’ve been afraid to try and ruin what I’m making, but I will!
Edit: I threw one aji mango in a pot of rice. Mellowed it way out. Was barely spicy and lost a lot of flavor. Didn’t flavor the rice much at all. Overall a fail. I’ll try in a pan next since this was rather useless. Thus far the best use I’ve found for aji mango is giving them away.
Tomatoes still raging here, just taking a while to ripen with the cooler temps. We’ve been having normal weekly rain finally, so have been trying to pick a little under before the rains split everything. I saw my second ever tomato hornworm today, just the way I prefer to see them if I must!
I’ve had a pathetic sweet pepper year. I really thought I finally had figured out how to get endless great peppers and then pepper fly enters from stage everywhere and still playing catch up from that. Cold temps aren’t helping, but I’m over it and ready to just harvest them all. Pepper fly barely touched the hot peppers. I put a lot of Hb beneficials nematodes down and hope that at least helps to not make the problem worse next year. I aspire to have the energy to cover my peppery around mid June next year.
Pumpkins on a stick eggplant made a comeback and all fruited again. It’s been a mixed bag of clean v infected/rotted. Still don’t know what larva ruined them.
