Ajvarsky pepper

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Shule
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Ajvarsky pepper

#1

Post: # 54639Unread post Shule
Sat Sep 25, 2021 8:42 pm

Here are some ripe Ajvarsky peppers that I harvested today, with some winter watermelons and an orange honeydew type behind them.

I'm impressed by these. I think I'll stuff some with cheese and bake them. I'm not sure if these are true-to-type since the blossoms weren't bagged, but they look good. There are more on the plant, but they're not completely red, yet.

The peppers are maybe 6 or 7 inches long. The smallest one on the right is somewhat smaller.
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Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

Tallylassie
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Re: Ajvarsky pepper

#2

Post: # 54662Unread post Tallylassie
Sun Sep 26, 2021 11:20 am

Those look great! I just bought some Ajvarsky seeds. Hope mine grow as well as yours! Are they sweet or do they have a bit of heat?

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NMRuss
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Re: Ajvarsky pepper

#3

Post: # 54675Unread post NMRuss
Sun Sep 26, 2021 1:08 pm

Pointy curled tips indicate a hot chile.

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Shule
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Re: Ajvarsky pepper

#4

Post: # 54720Unread post Shule
Mon Sep 27, 2021 6:51 pm

@Tallylassie
Cool handle, by the way.

As far as I can tell, Ajvarsky is a 0 SHU pepper (no heat at all). It's much easier to chew than any other peppers I've tried, as far as I recall (and this is probably one of its most defining characteristics to me, other than its impressive looks and how it actually produced decently without mulch or black plastic in the ground--granted, I did fertilize it). As far as sugar content goes, it's about as sweet as the orange Mighty Mini peppers from the grocery store (which look like Orange Lunchbox peppers). So, I've had sweeter, and less sweet. It's a big pepper, though, and I like it. I did stuff and roast a couple of them; the skins peel off easily after roasting (and the skins taste kind of like carrots). The flavor for me was mild.
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

zendog
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Re: Ajvarsky pepper

#5

Post: # 54725Unread post zendog
Mon Sep 27, 2021 7:33 pm

I understand these to be the same or very similar to Elephant Ear peppers, like in this thread: https://www.tomatojunction.com/viewtopi ... 242&p=2641

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Shule
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Re: Ajvarsky pepper

#6

Post: # 54731Unread post Shule
Mon Sep 27, 2021 9:22 pm

@zendog
Whoa. I didn't realized they were similar or the same. I didn't know they were even the same shape. Elephant Ears (from the linked source) is already on my to-grow list!
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

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Re: Ajvarsky pepper

#7

Post: # 54733Unread post zendog
Mon Sep 27, 2021 10:47 pm

I grew both last year and while maybe not exactly the same, they were definitely very similar. I think the Elephant Ears I got from Bunny Hop were a bit wider in the shoulders and maybe thicker walled than the Ajvarsky peppers I grew from Baker Creek. From that thread it sounds like there were a lot of strains of Elephant Ear and I guess Ajvarsky is just one of them.

My Elephant Ears were definitely pointy on the ends but the ones in the picture in your link are a bit more blunt ended.

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Re: Ajvarsky pepper

#8

Post: # 54836Unread post Shule
Thu Sep 30, 2021 10:34 pm

Today, I tried one that was only starting to blush red, and it had a whole lot more flavor (and aroma) than the fully ripe ones (granted, it's a green kind of flavor). Firmer texture, too. I cut it up into my maccaroni and cheese with a little turmeric and a moderate amount of black pepper (with olive oil instead of butter, and evaporated milk instead of regular milk). I'm not saying that's the ideal way to use it; that's just what I did.
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

mama_lor
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Re: Ajvarsky pepper

#9

Post: # 54849Unread post mama_lor
Fri Oct 01, 2021 7:12 am

The name of Elephant ear is more like an Aji Amarillo. So a sort of collection of similar peppers not necessarily a one fixed variety, so what is currently circulating as ajvarski is probably similar but not the same as the circulating elephant ear. The pictures from arnorrian in the other thread from the marketplace are probably hybrids with the same characteristics, with some genes from the original, for example Kaptur f1 (very popular) or other many many hybrids.

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Re: Ajvarsky pepper

#10

Post: # 55010Unread post arnorrian
Sun Oct 03, 2021 4:21 am

Elephant's Ear (also known as Palanačko Čudo) was developed here in my home town in Serbia from Macedonian and Bulgarian Ajvarksa and Kurtovska Kapia peppers, but it is much larger, and with a yield that can be double. Ajvarska and Kurtovska Kapia are basically the same.

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A good use for these peppers, and other thick-walled elongated sweet peppers is to roast and peel them, and then salt them and soak them in a mixture of oil, vinegar and minced garlic. Leave to cool for an hour, and it's done. It brings them to another level. They can be roasted and peeled and then frozen for the winter.

Image Image

Another very popular way of preparing roasted and peeled peppers of this type is simply to salt them, dip them in flour and beaten eggs, and fry them. I do the same with eggplants. My picture from the other day.

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Climate: Cfa
USDA hardiness zone: 7a
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Re: Ajvarsky pepper

#11

Post: # 55011Unread post Amateurinawe
Sun Oct 03, 2021 4:28 am

@arnorrian they look delicious, I love the idea of dipping in beaten egg and flour.
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Re: Ajvarsky pepper

#12

Post: # 55061Unread post NMRuss
Sun Oct 03, 2021 7:58 pm

Nice. A Serbian chile relleno!

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Spike
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Re: Ajvarsky pepper

#13

Post: # 55066Unread post Spike
Mon Oct 04, 2021 6:41 am

I grew Ajvarsky Peppers this year also and simply love them. They are on my list for next year also.
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