Peruvian Stuffed Avocados
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:
1 pound yellow potatoes, peeled, cooked and mashed
1 large ground rocoto chile
1 small onion, grated
1 Tbsp. lime juice
3 Tbsp. olive oil
Bibb lettuce leaves
3 large avocado, pitted
12 large shrimp, cooked
chile powder, to taste
12 large black olives
salt and pepper to taste
Instructions:
Mix the potatoes with the rocoto chile, onion, lime juice and add enough olive oil to make a thick puree. Arrange the lettuce leaves on 3 plates and place 2 halves of the avocado on each plate and stuff with the potato mixture. Garnish each plate with the shrimp coated in the chile powder, olives and season with salt and pepper.
Recipe adapted from Hot & Spicy Latin Dishes, by Dave Dewitt.