The Aji look great! In Peru, the dried ones are called Mirasol, and appear in lots of recipes. Huancayina, made from the fresh ones, has a zillion variations. I go simple: Split/core/de-seed peppers, blend with 50/50 Feta cheese/queso Fresco, maybe a little garlic, to make a smooth paste. Great on potatoes, rice, pasta, veggies, chicken and fish.
If the Rocotillo seeds were stored in a jar, in the fridge, they should still be good. If kept at room temp. ,they’ll expire much faster. C. chinense seems to need more heat to sprout. They’re slower than most to come up. Email me if you need more seed next year; it’s getting late to start them in a week or so. My email server has been acting up. It may be better to use my gmail, found on pitcherplant,com. Click on News, at the top right, to get contact info.
Good luck with the Aji!
Tonight, I’ll sample some freeze dried tomato reduction sauce and see if it’s good or I ruined it. Gotta do that before making more!
