INGREDIENTS

INSTRUCTIONS

Hello everyone- I thought I'd update you on at least two of the dishes
being prepared for the 2nd Annual Indiana Hot Luck and Fiery Foods
Festival. These are two of the dishes we are preparing, when it's all over
we'll post reports!
Toast any quantity of fresh aji' amarillo or aji' colorado on a skillet or
griddle just until the skin is blistered. Cut off the stems, deseed and
devein. Place aji's in a food processor and take down to almost a pulp.
Visually measure- let's assume 1/2 cup of pulp, and add an equal quantity
of peeled garlic cloves. Continue to process untill you have a smooth
paste, Now add -assuming 1 cup of total paste- 2 tsp of ground, toasted
cumin seed.
Coat pork steaks, chops, or whatever meat you've caught in this paste much
the same way you would with Jamaican jerk, and let it marinate overnight,
Fire up the charcoals, shake off the excess aji' paste, and broil away.
This method of cooking came from my friend Franz from Bolivia (yes, german
name, but he IS Bolivian). This is great stuff, but not necessarily for the
faint-hearted, depending on the aji's. Hoping many of you who read this
will be here this weekend!!!!!!
Posted to CHILE-HEADS DIGEST by sthomas@seidata.com (Steven L. thomas) on
Apr 2, 1998

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