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.

Making Aji Verde in our spiffy aprons!

As Austin has emerged as a leading foodie city in the United States many opportunities have arisen to sample the local fare, but none of these festivals or events unites the community like the Austin Hot Sauce Festival. The Hot Sauce Festival, which has been sponsored by the Austin Chronicle for the last 22 years, cuts across all demographics to attract commercial and home cooks across the city and the state to compete for a coveted “best hot sauce” or honorable mention. Being Texas, the hot sauce festival is extremely popular with festival goers and hot sauce makers alike. This year, James and I joined in the fun.

The Hot Sauce Festival competition is exceptionally inclusive – anyone who wants to enter a hot sauce and has $20, can. In addition to participating in the event, you have the honor of having your food tasted by a panel of judges including food writers, chefs, and three times James Beard award winner and hot sauce aficionado Robb Walsh.  Finally, and most democratically of all, if you want the public to sample your sauce at the festival all you have to do is prepare it in a commercial kitchen.  Just Add Chef was offering free kitchen time to non-commercial contestants which was a fantastic chance to use some industrial strength equipment that we just could not pass up.

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.