Text 18247, 100 rader
Skriven 2008-12-22 19:40:00 av JIM WELLER (1:123/140)
Ärende: Chile 5
===============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salsa De Aji Rojo Y Salsa De Aji Verde
 Categories: Salads, Salsa, Chilli, Latin amer
      Yield: 1 servings
 
     10 oz Chillies
      4    Garlic cloves; halved
      1 tb Vegetable oil;+ extra
    1/4 ts Salt; approx
 
  PURE HOT PEPPER SALSA
  
  The most common hot chilli in Chile is a light green pepper called
  aji verde. Some Chileans enjoy it so much that they always have one
  or two peppers on their plate that they eat raw with salt. Since it
  is not as hot as other chillies this is actually believable.
  
  To enjoy aji verde, or aji rojo [the same chilli but more mature] in
  a salsa, simply mix it with the ingredients below. It is terrific
  for eating with bread, humitas, or stuffed cabbage leaves called
  Ninos Envueltos. Though you can remove all the seeds, I keep several
  to make the sauce even hotter & because the white seeds & cherry-red
  colour of the salsa make a nice contrast in the bottle. A similar
  commercially-made sauce is sold in Asian & Middle eastern stores,
  under such names as Chinese chilli sauce.
  
  Wash the hot chillies well. Seed them, but do not remove their
  veins. Put the chilli & garlic in a blender & blend till almost a
  puree, about 30 seconds.
  
  Mix in the oil, 3 tablespoons of water, & the salt.
  
  Put the salsa in a small bottle & add a bit of oil on top of the
  sauce once the jar is full to maintain the colour & freshness. Be
  sure to fill the bottle completely, sealing it tightly so that there
  are no spaces of air to cause the salsa to spoil quickly. It stays
  good for 1 or 2 weeks. If you do not open the bottle it stays good
  for several months. When making large quantities of the sauce, store
  it in tightly-sealed glass jars.
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 22 OCTOBER 2008
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chancho En Piedra - Stoneground Tomato Salsa
 Categories: Salads, Salsa, Chilli, Latin amer
      Yield: 1 1/2 c
 
    3/4 ts Salt; approx
      4    Garlic cloves; halved
      1 lb Tomatoes- ripe;peel & 1/4rd
      2 tb Chillies- green cubanelle
           ; chopped finely
           Coriander- ground; OPT
 
  Chancho en Piedra is eaten primarily in southern Chile, including in
  Talca, the city where it is said to have been created. It is used as
  a dip for everything from bread & roast meats to FRIED FROG'S LEGS.
  When the Chancho en Piedra arrived at my table in the restaurant El
  Chancho con Chupallo in the town of Machali I knew it was authentic.
  My waiter presented it in a gargantuan mortar & pestle made of
  stone. True to custom, it was served in the stone in which most of
  the ingredients were ground. Its vibrant colours & fragrance quickly
  made me grab a sopaipillas for dipping. I immediately realised that
  the combination of soft, mild spaipillas & the spinky Chancho en
  Piedra was a match made in heaven. Rarely is coriander seed or
  cilantro included in the Chancho en Piedra found in Chile today, but
  in the past many included it & it as a tasty alternative. Coriander
  seed may have fallen out of favour, in part, because cilantro is so
  popular that Chineans thypically purchase the seed [called semilla
  de cilantro, or cilantro seed] in order to plant it.
  
  Put the salt & garlic in a large pestle &  grind thoroughly with the
  mortar. Add the tomatoes & grind with the mortar, or coarsely grate
  the tomatoes into the pestle.
  
  Mix in the hot chilli & coriander seeds, & serve.
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 22 OCTOBER 2008
 
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Cheers

YK Jim

... I know I said pudding means dessert, but Yorkshire Pudding and
Black Pudding are not desserts.

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