I will want to use them green. We don’t usually have freezes this early, but one is expected tonight. The winter ones in January and Febuary usually last only an hour or two.
For whatever reason, I have kept this plant going for more than two winters, and will probably try again. And yet, I rarely use the peppers. I usually only get a few ripe ones, and they are scattered over several months. I chop them up, keep them as is, in a small container, but rarely make the best of them.
Looking for ideas. They seem sort of “prized”, so I want to make the best of it. I am covering them, along with several “seasoning peppers”, with frost blankets tonight.
Can’t find the link that distinguishes Peron from other rocotos or manzanos, but still looking.
Not what I was looking for, but I found this.
I’ve been making batches of Asian Chilli Paste (called Sambal Chilli) but just without the Sambal (salted fish!), for a few years now with my parents’ Rocoto Chillies. I have sold and given bottles away but my supply is more than the demand! Too many Rocoto chillies! I tried asking a local fresh food grocer if they’d buy some off me (the fresh chillies) but to no avail. They wanted Habanero Chillies or other varieties, Rocotos are too spicy! So I’d recommend making some Sambal Chilli paste from your harvest of Rocotos. Your Malaysian friends will love you for it!”
" Chile manzano (aka chile perón ), about as big as a golf ball, packs a punch: 30,000-60,000 on the Scoville scale. The manzano is hot, but also very floral in flavor. It’s usually used in encurtidos (pickled vegetables with chiles"