Re: [CH] Re: Rocotos-Recipe
Joan Sullivan R.Ph. (Joan@adobedrug.com)
Mon, 25 Feb 2036 10:14:18 -0800
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
> The Rocoto seeds (Thank you, Cameron) have become 8' tall potted
> plants loaded with peppers. Now I could use some ideas on how to
> best enjoy these little red beauties. Any suggestions out there?
> Hobby Farmer