FW: [CH] Uses for rocotos?

Frank J. Hashek (fhashek@comcast.net)
Sat, 19 Nov 2005 14:11:05 -0500 

 Oops, forgot to mention that you dice the tuna and that you should add
about 2 - 4 tbs of good quality Shoyu (soy sauce).  fjh

-----Original Message-----
From: Frank J. Hashek [mailto:fhashek@comcast.net] 
Sent: Saturday, November 19, 2005 2:05 PM
To: 'joemama'; 'chile-heads@globalgarden.com'
Subject: RE: [CH] Uses for rocotos?

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