[CH] ripeness of rocotos for rellenos
Brent Thompson (brent@hplbct.hpl.hp.com)
Thu, 12 Nov 1998 17:02:45 -0800
Putting together all the clues that have come over the years, I have
finally figured out that when Peruvians make Rocotos Rellenos they use
rocotos that are very very ripe and already pretty wrinkled. By this
stage, the rocoto's flesh has softened, and I bet simply slicing off the
top then shaking is all you need to do to remove the seed core (and
probably a test of sufficient ripeness).
That is why the rocotos rellenos recipe recently posted to chile-heads
called for stuffing the raw rocotos then baking only 10 minutes. When the
rocotos are properly wrinkly ripe, this short baking time ends up being
just the perfect length. Still firm, yet tender. And rocotos have a very
thin and tender skin, so they really are great stuffers. (Too bad my
rocoto fruits are typically few in number and always awfully small -- no
question that a finely chopped stuffing is required to stuff the ones I
grow. :-) )
--- Brent