Traditional Ají Verde uses green rocoto peppers which have a simple mild flavor but a heat level similar to a jalapeno.  This ají pairs green peppers with a variety of herbs and the resulting hot sauce adds an absolutely delicious and colorful punch to some of Peru’s rich and creamy entrees and starters.

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  Aji Verde

  Procedure1 pound seeded green peppers (try a blend of green bells and jalapenos)

• ½ cup parsley
• ¼ cup savory mint
• ¼ cup cilantro
• 2 spring onions
• 3 cloves of garlic
• 2 teaspoons olive oil
• 3 key limes, juiced
• Salt

1. Blend peppers, herbs, garlic, and oil in a blender or food processer. Add enough water, 1 teaspoon at a time, to encourage complete liquefaction.
2. Season with salt to taste.

This sauce is ubiquitous in Peruvian cuisine and is used in many recipes, both for flavor and color, and as a condiment. In Peru, dried and fresh ají amarillo chilies can be easily found in markets and shops throughout the country, and premade paste is also common. This recipe uses roasted orange bell peppers and fresh habanero, which are both more commonly available in North America and make an excellent flavorful substitute.

 Ingredients

• 1 pound (about 3 whole peppers) fresh orange bell peppers, halved and seeded
• 1 small habanero pepper, seeded and deveined
• 2 key limes, juiced
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• Salt to taste

Procedure

1. Place bell peppers face down on a lightly greased baking sheet and broil on high (about 450°F) in the oven until the pepper skins are black and blistered, about 10-15 minutes. Remove from oven and carefully transfer the roasted peppers to an air tight container. Allow the peppers to rest for about 10 minutes then remove the skin from the peppers.
2. Transfer roasted and peeled bell peppers, habanero,  key lime juice, garlic, and olive oil to a high-speed blender and purée until smooth.  Salt to taste.

Baked Figs

This recipe is simple, but packs a lot of good fresh flavor.

Ingredients

• 12 large ripe figs
• 1/2 cup blanched almonds
• 1/2 cup almond milk
• 1/4 teaspoon vanilla extract
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 2 tablespoons water

Preparation

1. Place cleaned and dried figs side by side in a deep baking dish and place in an oven heated to 300 degrees Fahrenheit for 20 minutes.
2. While the figs bake, make the almond creme and caramel. Prepare the almond creme by placing the almond milk, blanched almonds, and vanilla extract  in a blender and combining until smooth.  Taste and season with granulated sugar if necessary.
3. Place the brown sugar, salt, and water in a broad skillet and melt over medium-low heat, stirring frequently. Continue string until the caramel comes to a boil then remove from heat.
4. When the figs are finished baking, plate the desert by carefully slicing the figs, scooping a spoonful of almond creme on top, and drizzle with caramel.

Purslane Chimichurri

Ingredients

• 1 cup purslane leaves
• 1 cup parsley leaves
• 1 teaspoon dried oregano
• 2 large cloves garlic, chopped coarsely
• 1/4 teaspoon salt
• 1/2 teaspoon hot pepper flakes
• 1/2 cup olive oil
• 2 tablespoons lemon juice

Preparation

1. Combine all ingredients in a blender or food processor and process until smooth.

This recipe includes all the flavorful goodness of pesto and the extreme nutrition of nuts and seeds, including quinoa!

Four Nut Pesto

Ingredients

• 2 cups cooked quinoa
• 1 cup packed basil leaves
• 1 cup packed arugula
• 1 clove garlic
•  1/4 cup olive oil
• 1 tablespoon water
• 2 tablespoons pumpkin seeds
• 1/4 cup walnuts
• 1/4 cup blanched almonds
• 1 tablespoon lemon juice
• Salt to taste

Preparation

1.  Place basil, arugula, garlic, pumpkin seeds, walnuts, and almonds in a blender or food processor.  Puree the ingredients, drizzling in olive oil until the combination is smooth.
2. Stir in the quinoa and season with salt and pepper to taste.

This is a baked, gluten-free falafel, packed with heart-healthy omegas!

Ingredients

• 3 cups cooked garbanzo beans, mashed
• 1 lemon, juiced
• 1/2 cup walnuts, chopped
• 2 tablespoons ground flax
• 2 large cloves garlic, minced
• 1 jalapeno, minced
• 1/4 cup purslane, chopped
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• Salt and pepper to taste

Preparation

1. Combine all ingredients in a large bowl.
2. Form chickpea patties about 1 ½ inches wide by 2 inches thick. Place formed patties on a lightly greased baking sheet and bake for 15-20 minutes at 400 degrees Fahrenheit.

Crema de Habas is by far one of the most popular soups in Peru. However, it took me a long time to figure out that the long strange pods and beans contained therein were fava beans. The other day, now back home in Austin, Texas, I was extremely excited to see these same now-familiar beans at a Middle Eastern grocery store in town. However, if it is difficult to find fresh fava beans in your home town you can reconstitute and use dried beans or lima beans.  The color will be far less vivid, but the taste is still nice.

Crema de Habas

Ingredients

• 2 cups fresh fava beans, prepared
• 3 cups vegetable broth
• 1 key lime, juiced
• 1 teaspoon soy sauce (gluten-free if required)
• Salt and pepper to taste
• Fresh chopped parsley for garnish

 Preparation

1. Combine fava beans, broth, lime juice, and soy sauce in a food processor or blender and combine until smooth.
2. Season with salt and ground black pepper to taste.
3. Serve hot, garnished with chopped parsley.

This salad is our combination of two popular Peruvian salads. Ensalada de Chocolo uses Peruvian white corn and quesillo and Cho Cho is extremely popular with Andean ceviche and uses an endemic lupine bean. Since we can’t find fresh Andean lupine seeds in Texas we have opted to substitute soy seeds which are textually and nutritionally very similar.  Together the salads make a great well rounded duo!

Ensalada de Choclo y Chocho

Ingredients

• 2 ears of fresh sweet white corn, husked and roasted
• 16 ounces frozen edamame, defrosted
• 1 large red bell pepper, diced
• 1/4 cup freshly squeezed lime juice
• 1/4 cup fresh chopped cilantro
• 1/2 cup quesillo, crumbled
• 1 teaspoon aji amarillo paste (optional)
• Salt to taste

Preparation

Combine ingredients in a large bowl. Season with salt to taste and allow to marinate at least 10 minutes before serving.

In Peru, cremas are are thick pureed soups with a dairy base. As often as not, that base is quesillo.

Butternut Squash Crema

Ingredients

• 1 butternut squash, cooked
• 2 cups vegetable broth
• 1/2 cup quesillo, chopped
• Salt and pepper to taste.

Preparation

1. Bring the broth to a simmer, then remove from heat.
2. Combine the ingredients in a blender and combine until smooth. Add more water if necessary to reach the desired consistency.
3. Season with salt and pepper and serve.

This Greek-inspired salad uses a healthy portion of one of the most nutritious herbs that you’ve probably never heard of (though you might have seen growing in your sidewalk) – purslane!

Serve this salad as part of a nice home Meze platter, along with dolmas, hummus, pita, baba ganoush, and some olives for a refreshing Mediterranean meal.

Ingredients

• 2 medium tomatoes, diced
• 1 medium cucumber, peeled (optionally) and diced
• 1 cup purslane leaves
• 2 cups arugula
• 4 ounces feta, chunked or broken into small pieces
• 1/4 cup fresh lemon juice (~2 lemons)
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation

1. In a large bowl, combine the chopped tomatoes, cucumber, purslane leaves, arugula, and feta.
2. Whisk together the lemon juice and olive oil, then pour over the vegetables.  Toss to coat.
3. Season with salt and pepper to taste.