Other ideas; sure, Poke, a Hawaiian fish appetizer. I actually like it with a little white rice and soy sauce as a light entrée. There are a lot of different versions, but here is a quick and easy one that I do. All ingredients subject to taste and how you think the concoction looks. 4 - 8 oz Sashimi quality tuna 1 - 2 tbs Sesame oil 1 - 2 tbs Rice Wine Vinegar 1 - 2 Rocotos, finely chopped 1/2 - 1 small red onion, finely chopped optional, 1 or 2 shakes of garlic powder Let it sit in the fridge a couple hours or overnight, stir and serve If this apeals to you, you might want to try this cookbook: Sam Choy's Little Hawaiian Poke Cookbook ISBN: 1566476992 Blue skies, Frank -----Original Message----- From: owner-chile-heads@globalgarden.com [mailto:owner-chile-heads@globalgarden.com] On Behalf Of joemama Sent: Saturday, November 19, 2005 1:35 PM To: chile-heads@globalgarden.com Subject: [CH] Uses for rocotos? Hi, I've still got lots (~ 50, ~ 1/1/2 oz. each) of fresh Rocotos, most still on the plant (5 years old in a pot, inside for the winter). I've already made one batch of jelly, and may make another, but that still leaves a lot. They're great fresh in seviche and anything with mayo (chiken or tuna salad, for example), but I'm wondering if anyone has other ideas? I could always dry some (I have a dehydrator), and they freeze well, so that's what I'll end up doing with any that start getting soft (at least they keep for a few months). Thanks, Tom