On 1/28/01 3:13 PM, "bill jernigan" <bill.jernigan@juno.com> wrote: >> They also used to make a nice sauce out >> of the rocotos and spanish onion - all just ground to a paste with some > salt >> and garlic. Lovely. Anyway, just an anecdote that other chile-heads > might >> appreciate! > > any idea of proportions for this, bob?...sounds good...do they then cook > the sauce?...the raw onion taste might be a little strong for me...am > going to try something like this next time i have some rocotos...might > even try it with some of those savinas that are calling me from the > fridge...will let you know how it comes out... Hi Bill, I don't know exact proportions, but I can venture a guess. But as I recall, the sauce was uncooked, with only a touch of red onion, very finely diced (less than you might find in fresh salsa). As for garlic, it wasn't overtly garlicly, so I'd say a small clove, crushed. It was sort of salty, but you could adjust this to personal taste. Some of the sauces were a little watery, so I guess they had water in them as well. I also had ones with a local herb called "huacatay" (spelling?) (like parsley) or cilantro incorporated. Yummy. At any rate, the main ingedient was rocotos. While I'm on the topic, another good thing I had in Peru was a sauce made out of tamarillos (*not* tomatillos), habaneros, cilantro, spanish onion, and salt. I've duplicated this since, so if anyone wants the recipe, let me know. It is really quite nice, with a sweet-hot punch. Bill, can you let me know how the rocoto sauce turns out for you if you have a chance to make it? I have to go, I'm getting hungry now. ; ) Bob b o b t o r r e s _________________________________________________ PhD Candidate * Cornell U * http://www.torres.cx