shrinkrap, doh! Saw your request after I made some sauce yesterday! I kept a few, but they are not that great for pictures.
The ones that are redder have started drying out a bit; you can tell by shriveled stem. The fresh color should be more like the orange patch on the one with green; that pepper will sit in a paper bag for a few days to finish coloring up.
It’ll be awhile before I get some more mature ones. Nights have ben around 40 F (4.4C), which is a bit too cool for maturation. I’ll stick a small space heater in the tent and bump the temperature up to around 55-60 F (13–16 C). The forecast does call for a mild warming trend.
Time was tight, so the sauce was made without blanching or peeling. Maybe next time. This was just Aji, + 50/50 Feta and Queso Blanco cheeses, processed until smooth. I freeze in jars for now, but hope to get enough to freeze dry. If you make small cubes, you can stall freezer burn by taking the frozen cubes and wrapping them tightly in plastic wrap, so there’s no air space. Putting a rubber band around the wrapped cube helps keep it tight.
