Once upon a time, salad meant iceberg lettuce, bacon bits and ranch dressing from a bottle. Today, salad means so much more to me.
On many visits to the Andes mountains, I enjoyed the simple foods and the delicious spicy sauces that were served. There was just a different taste and texture to the sauce there.
Rocotos are known for a delicious appetizer or meal when they are bathed, stuffed and baked to perfection. The vinegar & sugar bath calms the heat. A little. The stuffing has another kind of Peruvian pepper, sprinkled with cheese then topped with its lid. Can you handle the heat?
My preference is almost always to add a aji sauce that is made from a blend of many ingredients – the cheese and cracker additions always mean yummier! Sometimes though a simple spice is all that is needed; one that doesn’t take away from the complexity of the actual food. Here is a quick and […]
So often we search for the reddest, ripest rocotos to make aji sauces and I love that this blended sauce uses the green rocoto pepper. Some may think that the green ones are much more mild, but for me, this is a wonderful mixture of spice! Serve with meals or stir a spoonful into your […]
Some blends of flavors are too incredible to forget. This is one of them. The blend of rocoto for spice and queso fresco for moderation along with the incredible huacatay herb is delicious. This can be served along with your meals or used to spoon on top of potatoes. Enjoy!
Q – What is “aji” exactly? A – Aji is the name given in Spanish speaking South America to spicy peppers.