Yield: 1 Servings
Hello everyone- I thought I'd update you on at least two of the dishes being prepared for the 2nd Annual Indiana Hot Luck and Fiery Foods Festival. These are two of the dishes we are preparing, when it's all over we'll post reports!
Toast any quantity of fresh aji' amarillo or aji' colorado on a skillet or griddle just until the skin is blistered. Cut off the stems, deseed and devein. Place aji's in a food processor and take down to almost a pulp.
Visually measure- let's assume ½ cup of pulp, and add an equal quantity of peeled garlic cloves. Continue to process untill you have a smooth paste, Now add -assuming 1 cup of total paste- 2 tsp of ground, toasted cumin seed.
Coat pork steaks, chops, or whatever meat you've caught in this paste much the same way you would with Jamaican jerk, and let it marinate overnight, Fire up the charcoals, shake off the excess aji' paste, and broil away.
This method of cooking came from my friend Franz from Bolivia (yes, german name, but he IS Bolivian). This is great stuff, but not necessarily for the faint-hearted, depending on the aji's. Hoping many of you who read this will be here this weekend!!!!!! Posted to CHILE-HEADS DIGEST by sthomas@... (Steven L. thomas) on Apr 2, 1998