- Oct 15, 2017
- Reaction score
- mid-Michigan, USoA
Possible. The seeds may release enzymes when heated. In the case of the "Trinidad Perfume" peppers, the set may have had more to do with their low water content, and their firmness. Even after fairly long chopping in the food processor, the peppers weren't ground to mush. This "jelly" has the texture of a marmalade (you can tell by where I scraped the spatula against the side of the bowl). Thin-walled peppers may actually work better. I'm anxious now to try this recipe with the C. baccatum pepper "Aji Cristal", the next time I grow it... but that one will be hot, even with seeds removed.
i remember very fondly some hot sauce i bought which was made from some Aji pepper. i really liked the flavor and it had just the right amount of heat. at 5x the heat of a jalapeno pepper that's a bit too much for me, but if you make things with them you'd not need too many to get the right heat.
i may try to grow these some year in the future.