Almost nothing in the world is as delicious and nutritious as a fresh ripe avocado but neatly cutting one is a task that takes a little bit of technique. These steps should help:

1. First cut the circumference of the avocado from top to bottom all the way to the pit.
2. Gently twist the avocado to separate the two halves; the pit should separate into one of the halves.
3. Hold the half with the pit firmly in your non-dominant hand, and using a heavy knife, carefully strike the pit with a single firm blow. The knife should stick in the pit and with a twist and pull you should be able to easily remove it.
4. Now you can simply peel the two avocado halves and use as directed.

Slice and separate; remove the pit; two perfect halves.

Two scoops of lucuma ice cream in Huanchaco Peru.

Lucuma trees are native to the Andean region of Peru and if you have the chance to taste a fresh slice you may not be very impressed – the pulp is dry and starchy which masks its amazing flavor. However, once the pulp is dehydrated and ground into powder it can be added to smoothies and deserts. In this form the fruit is transformed in to a delicious flavoring additive with a caramel or maple syrup-like taste. In Peru it is the most popular ice cream flavor easily beating out vanilla, strawberry, and even chocolate. Lucuma powder is increasingly popular with health food and raw food enthusiasts because of its dense nutrient content and its ability to create a creamy texture. Lucuma powder can be purchased online at Navitas or Live Superfoods.

Fresh aji amarillo at a market in Peru.

The famed Peruvian chef Gastón Acurio said that  ají amarillo is the most important ingredient in Peruvian cooking. Ají amarillo is a pepper paste made from capsicum baccatum peppers which flourish along the Peruvian coast and in Andean valleys.  The whole fresh peppers are widely available in Peru, but home cooks typically purchase pre-made pastes which are in every grocery store and market in the country. In the United States, these pastes are available in many Latin markets, but there are also these ordering options on-line:

Amazon

This simple pepper sauce (known as an ají in South America) is a great table condiment and will add a hint (or a punch!) of spiciness to your next meal.

Ingredients

• 1 pound fresh red peppers, veined and chopped (a mix of both hot and sweet, depending on your preference)
• 2 cloves garlic, chopped
• 3 teaspoons key lime juice (about 3 limes’ worth)
• 1 tablespoon olive oil
• water
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced scallions or green onions
• salt and pepper to taste

Preparation

1. In a blender or food processor, combine peppers, garlic, key lime juice, and olive oil. Puree until smooth, adding just enough water (usually about 1/4 cup) to encourage blending.
2. Transfer puree to a bowl and add cilantro, green onions, and salt and pepper.  Mix until incorporated.
3. Serve with your next meal!

Store in an airtight container in the refrigerator for up to one week.

Ingredients

• Peppers of your choice
• Olive or vegetable oil cooking spray

Utensils

• Knife
• Baking sheet
• Air-tight container

Preparation

1. Prepare the peppers by removing the caps and seeds.  Cut in half if appropriate for your recipe.
2. Arrange the peppers (cut side down) on the baking sheet.
3. Spray the skins of the peppers lightly with the cooking spray.
4. Place the peppers in the oven and broil on high (about 500 degrees Fahrenheit) until the skins have blackened.  Pay close attention here because you can easily burn the peppers too much. If using whole peppers, you might need to flip them partway through the roasting.
5. Carefully transfer the hot peppers to an airtight container and allow them to steam themselves and cool for 10-15 minutes.
6. Remove and discard the pepper skins. The roasted peppers are now ready to use or consume.

Roasted orange bell peppers in the oven

Tip: You can roast a variety of different peppers at the same time, but keep an eye on the smaller ones. They may blacken faster and need to be removed from the oven sooner. You want the skins to char, not the flesh!