Sentences with phrase «with rocoto»

Made with rocoto - infused vodka, passion fruit puree, sugar and cilantro, the Sacsayhuaman has proven popular for the heated zing in its aftertaste.

As Doris Platt Rodriguez, the Peruvian owner of the restaurant Andina in Portland, Oregon says, «a sauce made with rocoto is the hot sauce por excelencia.

Drizzle with rocoto crema and top with green onions.

Not exact matches

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

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.

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.

Rocoto variety with quite small pods.

Has quite a lot heat which is still quite pleasant with cooking, like Rocotos usually are.

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.

Prepared with ground beef, egg, olives and spices, and topped with melted cheese, a rocoto relleno is fit to be the pride and joy of anybody who can consume it without reaching for a glass of milk or a slice of bread.

The Peruvians typically accompany stuffed rocotos with beer, although a red wine is also appropriate.

A selection of Causa dishes, mashed potato dumplings topped with seafood, are served four different ways to include the Nikei (rocoto causa with tuna tartare); Cangrejo (beet causa with crab); Escabeche (potato with crispy snapper) and Olivo (potato with octopus tartare).

Last year I had very poor germination with 3 Rocoto varieties and ended up with only 7 plants out of 100 + seeds.

When drying the fleshier rocoto and habanero pods, I put a couple of dozen cuts through the pod epidermis with a scalpel, taking care not to cut through the pod wall.

This is why some people swear that Rocotos (with their own unique blend of capsaicinoids) are far hotter than Habaneros.

Palta a la Reyna, Dieta de Pollo, Sopa a la Criolla, Caldo de Gallina, Quinua soup, Chairo, Lomo Saltado, Milaneza de Lomo, Milaneza de Pollo, Trucha a la Menier, Trucha al Ajillo, Aji de Gallina, Papa a la Huancayna, Anticuchos de corazon, Cuy al Horno con Rocoto Relleno, Pepian de Cuy, Pachamanca, Chicharrones, Seco de Cordero, Choclo con Queso, Ceviche (uncooked fish marinated in lemon or lime juice and hot chilli pepper), Chupe de Camarones (chowder - type soup made with shrimps, milk, eggs, potatoes and peppers), Causa rellena (potato cakes with chicken in the centre, but also cooked with avocado or crabmeat), Tamales (boiled corn dumplings filled with meat and wrapped in a banana leaf), Mazamorra morada (purple maize and sweet potato starch jelly cooked with lemons, dried fruits, cinnamon and cloves).