time's up

the 2007 season is at an end. weather has got rather chilly and fruit is ripening very slowly, so time to clear up before the cold knocks on the door. last decent crops are a bunch of ajís amarillos and pancas. now it's down to only 6 plants, a bola pepper turning a shade of red hence getting a stay of execution, a frutescens okinawa shima that didn't fruit and will be pardoned & overwintered, and 4 pubescens (chilean, peruvian, mexican and venezuelan) that appear to have seen better days. i am thinking of abandoning them outdoors for christmas in the chance they might survive.

whitekoohii's 2007 chilli otaku narrative is then brought to a yearly close. if nothing else peppery relevant happens, the blog will recommence in january 2008 with the new season's sowing, this time in a bilingual version (english & spanish).

rocotos a la arequipeña

here's an illustrated stuffed rocoto arequipeña style recipe, submited by paiche in the foro guindillas.

ingredients (feeds 8): 8 rocotos, 8 potatoes, 400 gr minced beef, 4 tsp ground garlic, 1 tsp tomato paste, 2 onions, 4 eggs (2 boiled), 50 gr ground roasted maní (peanuts), 2 tsp raisins, 200 gr fresh cheese, 1/2 cup milk, chopped parsley, cumin, sugar, salt & pepper, 2 tsp ground ají panca.

preparation: slice rocoto tops (and keep as they will be used as lids). remove seeds & veins and clean carefully. soak the rocotos in lukewarm salted water for three hours (or overnight). change water at least twice to reduce heat.

stuffing: heat oil in a frying pan and add finely chopped onions and ground garlic. when golden, add the minced beef, maní, raisins, tomato paste and stir-fry. when meat is done add 1/2 cup of water and cook for 10 minutes. add the ají panca, salt & pepper, parsley and cumin and cook for another 5 minutes. remove from the fire. chop up the boiled eggs and mix.

rinse the rocotos and place in a pan, cover with water, add a squirt of vinegar and 5 tsp of sugar and bring to a boil. remove rocotos from the water and let them cool. repeat three times with care as rocotos need to keep firm.

whisk the egg whites until ribbon stage, add the yolks, milk, a pinch of salt and mix. stuff the rocotos and place in a tray, together with the potatoes previously boiled briefly (papas sancochadas). pour the milk sauce over the rocotos, add a slice of fresh cheese and seal with the rocoto tops. cook in a pre-heated oven for 30 minutes.