Aji (Andean-Style Chile Paste)
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
Ingredients:
3 fresh or dried rocoto chiles
3-4 Tbsp. mild salad oil
1/2 tsp. salt or to taste
Instructions:
If you are using fresh chiles, peel them (if desired), seed them and remove the ribs. You may either blanch the chiles in boiling water or roast them to make peeling easier.
Coarsely chop the fresh chiles. Combine the chopped chiles, oil, and salt in a blender, and puree. If you have chosen not to peel the chiles, press the mixture through a medium-mesh sieve into a bowl for a smoother paste.
lf you are using dried chiles, soak them in hot water to cover for 30 minutes. Then drain, peel (if desired), seed them, and remove the ribs. Coarsely chop the reconstituted chiles. Combine the chopped chiles, oil, and salt in a blender, and puree. If you have chosen not to peel the chiles, press the mixture through a medium-mesh sieve into a bowl for a smoother paste. The paste may be stored in a tightly covered container in the refrigerator for 1 week, or in the freezer for several months.
Recipe from www.culturalexpeditions.com.