krza:omnialx: Rocoto relleno There is a type of pepper in Peru called rocoto. It resembles a bell pepper, though it is far hotter. It’s spiciness is more or less perfect for anyone who is a fan of spicy food (such as myself), as it is not blindingly spicy (like some jalapeño and habanero varieties), but it’s not so mild that it lacks kick. It’s the chief ingredient in Peruvian aji (aji is simply the word for salsa picante in South America). And it’s used in making this, my favorite dish in Peru. “Relleno” means refilled. Rocoto relleno is thus a rocoto pepper, hollowed out and then refilled with a mixture of meat and beans and salsa, and cooked. This one was filled with alpaca meat, but they’re also prepared with beef and sometimes shrimp. It’s generally served with potatoes with melted cheese, and in this case it’s topped with scrambled egg. On the subject of the aji here, I have to say it’s the best I’ve ever experienced. I enjoy a lot of salsa picantes from Mexico, but this stuff beats all. I also loved the aji in Ecuador, but it’s a bit different in texture, and the Peruvian variety definitely wins. Ecuadorian aji is tomato based, and thus a bit more watery. Peruvian aji is based on the rocoto pepper, and thus has a thicker composition. The other ingredients include onions, lots of roasted garlic, and a small amount of tomatoes. The green variety Peruvian aji has avocadoes as well for the color and added flavor (though the red is my favorite, due to the higher spiciness level). The housekeeper in the place I stay makes absolutely fantastic aji, the best I’ve had here.
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krza:omnialx:

Rocoto relleno

There is a type of pepper in Peru called rocoto. It resembles a bell pepper, though it is far hotter. It’s spiciness is more or less perfect for anyone who is a fan of spicy food (such as myself), as it is not blindingly spicy (like some jalapeño and habanero varieties), but it’s not so mild that it lacks kick. It’s the chief ingredient in Peruvian aji (aji is simply the word for salsa picante in South America). And it’s used in making this, my favorite dish in Peru. “Relleno” means refilled. Rocoto relleno is thus a rocoto pepper, hollowed out and then refilled with a mixture of meat and beans and salsa, and cooked. This one was filled with alpaca meat, but they’re also prepared with beef and sometimes shrimp. It’s generally served with potatoes with melted cheese, and in this case it’s topped with scrambled egg.

On the subject of the aji here, I have to say it’s the best I’ve ever experienced. I enjoy a lot of salsa picantes from Mexico, but this stuff beats all. I also loved the aji in Ecuador, but it’s a bit different in texture, and the Peruvian variety definitely wins. Ecuadorian aji is tomato based, and thus a bit more watery. Peruvian aji is based on the rocoto pepper, and thus has a thicker composition. The other ingredients include onions, lots of roasted garlic, and a small amount of tomatoes. The green variety Peruvian aji has avocadoes as well for the color and added flavor (though the red is my favorite, due to the higher spiciness level). The housekeeper in the place I stay makes absolutely fantastic aji, the best I’ve had here.

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