Sentences with phrase «rocoto chiles»

2 rocoto chiles, stems and seeds removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapeño chiles, divided in half

2 rocoto chiles, seeds and stems removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapeños

In what is probably an extremely painful treatment, the ulcerous patients are fed fresh rocoto chiles (Capsicum pubescens), one of the hottest varieties in the world.

In Bolivia, freshly ground locoto or rocoto chiles are mixed with the bark of uña de gato, or cat claw (probably an Acacia species) and used as a poultice on the afflicted area.

For example, a row of shade - tolerant rocoto chile peppers or chiltepins might be planted between two rows of corn.

Not exact matches

I do think juicing works well with the smaller, fleshy, super hot chiles such as habaneros and rocotos.

Your temperatures are fine for growing chiles, although the season may be a bit short for varieties like habaneros and rocotos.

Our chilehead friend from Finland, Jukka Kilpinnen, has mastered the technique of bonsai chile plants, as evidenced by this beautiful rocoto plant in a classic bonsai pot.

In her juicing experiments published on Fiery Foods & BBQ Central, here, Food Editor Emeritus Nancy Gerlach wrote: «I do think juicing works well with the smaller, fleshy, superhot chiles such as habaneros and rocotos.

Rocotos are favorite chile peppers of many chilheads and for a good reason!

1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice

Peruvians especially prize rocotos because the chiles» tropical fruit overtones combine with a heat that works only on the taste buds and not on the digestive system.

The ultimate dish using this ají is rocotos rellenos, or stuffed chiles, a specialty of Arequipa in the Andes of southern Peru.

In South America, the ajís and rocotos are used, while in Mexico the chiles of choice are jalapeños and serranos are popular.

Beyond ají amarillo, ají panca and rocoto lies a universe of Peruvian chile peppers to be savored.