Re: [CH] Uses for rocotos?
JohnT (Love2Troll@kc.rr.com)
Sun, 20 Nov 2005 18:32:26 -0600
> 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).
Tom,
I must say that I admire that you get great production on an old
plant. I just let 30+ diff C. pubescens varieties fend for
themselves in 17° weather (actually the 3rd sub 32° night of the
year) because can't seem to get decent production on plants over 2
years old. The oldest was 5 years old. And we all know what a
disaster the (my seeds) 1st year plants were at Open Fields this
year. :( I sure love them as 2nd year plants though. :)
Anyways, I like to refrigerator pickle them.
Equal amts 5% vinegar and sugar
Pickling spices... I prefer Tones brand
Sliced rocoto pods (carefully remove seeds w/o removing placenta)
Heat vinegar and sugar just enough that the sugar dissolves
Add pickling spices (if desired)
Put in fridge to chill
Add sliced rocotos & a clove or two garlic doesn't hurt
After several months in the fridge the pickled pods are great
additions to grilled hamburgers etc. And when dehydrated they make
for a great pepper powder.
jt
----- Original Message -----
From: joemama
To: chile-heads@globalgarden.com
Sent: Saturday, November 19, 2005 12:35 PM
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