Re: [CH] Re: Rocotos-Recipe
David Cook (zeb@austin.rr.com)
Thu, 19 Jul 2001 08:03:47 -0500
Concerning aji's, does anybody have any good recipes for aji rojo? My two
plants are producing (some might say over-producing).
David "Zeb" Cook
Retro Studios
> From the Sept./Oct.1997 issue of Saveur Magazine, an article about Peru
> called Food Fit For The Gods, pge.88,
>
> Salsa Verde Picante
> (Green Chile and Cilantro Sauce)
>
> "Peruvians use a cautious hand when spicing their food, but compensate for
> their conservatism by serving a variety of fiery, chile-based salsas as
> condiments alongside their meals. This bright green, spicy sauce is best
> made shortly before it is served. Remove and discard stems and seeds from
6
> fresh Peruvian green chiles or serrano chiles, then place in a blender.
Add
> 1 bunch cilantro (stems included), 3 cloves peeled garlic, 1 coarsely
> chopped peeled small white onion, 2 tbsp. extra-virgin olive oil, and 2
> tbsp. very hot water. Puree until smooth, adding ore hot water to thin if
> necessary. Makes about 2/3 cup."
>
> I didn't have rocotos, or any other aji when I made this, but I used habs,
&
> it was very delicious. My intern at the time was Peruvian, & she thought
it
> was great, too.
>
> Joan
>