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ShowMeDaSauce

Member Since 20 Jul 2016
Online Last Active Today, 09:37 PM

Topics I've Started

Peppa powda blends

19 October 2018 - 11:36 AM

I had a few late pods so i wanted to try something a little different. Ive used Aleppos with a few others such as Antep Aci Dolma and even milder bells. Flavor is really good BTW.

 

I wrapping one up later today. Its about 60% aji panca and 40% farmers market. i dried both from this batch with seeds to try and keep as much of the peppers as possible. Snapped them apart after nearly finished and removed most of the seeds. I just tossed the dried chunks back in the dehydrator for a couple more hours. A few pieces didnt seem dry enough to me.

 

Occasionally i like to add Kirkland no salt seasoning blend to powder blends. Maybe around15%-20%. It adds a bit of flavor with dominating anything. I usually grind my peppers first in a small blade coffee grinder then use the Kirkland to help remove the stuff that gets stuck in the grinder. Mix it all together afterwards. Dehydrated onion flakes work well for this too if you want to keep the flavor more simple.

 

ATM im trying to find a deal on a German manual coffee grinder by Zassenhuas. These look like they might work for grinding small chunks without creating as much fine powder. These pop up on auction sites and even GoodWill from time to time.

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Zocalo pastes from Peru

11 October 2018 - 10:33 AM

Well i ordered the panca paste but got the amarillo. I was kinda bummed until i tasted the amarillo and found Belmont panca paste at our market. They have been out of panca paste for ages and im still waiting on the last of my last pods to ripen.

https://www.amazon.c...B003D0MP3O?th=1

 

This amarillo paste is divine. :D Its like a mango puree with mild heat but there is no fruit or sugar added. ZERO sodium or preservatives too.

http://www.culinaryc...nd/zocalo-peru/

ZOpastesAmarillo_feature.jpg

The Belmont panca paste is really good too. Earthy, slightly smokey and very mild heat. Much less sodium than the other brands such as Inca Foods and no preservatives other than citric acid. About 65mg per tbs vs 93mg per tsp. Locally its under $4 a jar with tax.

https://www.amazon.c...e/dp/B004T9CALK

 


Ok soooo how does this sound?

05 October 2018 - 12:51 PM

Im craving beans. Ive got some mildish anduoille. Ive got some dried aji panca pods.

 

Im thinking about a simple sofrito with mostly onion/celery and adding some panca paste to the sofrito. Ive got some good organic paste coming from Amazon to test out too. https://www.amazon.c...e/dp/B003D0MP52

 

Now, i normally use black beans but ive noticed canary beans are more commonly used for Peruvian bean soups. I can get those no problem...i think. If not im sure ive got whites like cannellini.

 

A slight Cajun/Peru bean fusion kinda sounds good. Possibly add some chicken thigh meat or a little ham?

 


Red rocoto and red raspberry jam

11 September 2018 - 01:38 PM

How does that sound?

 

I got this from another thread.

 

14 ounces Red Rocoto
6 Cups sugar
1 Cup AC vinegar
2 Tablespoon lemon juice (concentrate)
1 package liquid pectin

Process Rocoto, vinegar, and lemon juice until smooth
Transfer and bring to boil, simmer 20 minutes
Stir in sugar and pectin
Bring to boil and boil for 1 minute
Remove from heat and skim foam (as required)
Ladle into sterilized jars
Seal jars and process 5 minutes in boiling hot bath

 

Change the 14oz of rocoto to....

9oz of processed rocotos. Ive got them deseeded already and frozen

6oz of seedless frozen red raspberries

 

Ive got all the rest of the stuff but my lemons are fresh.

Would i need to alter the recipe using fresh lemon juice?

Would the sugar need alteration since adding fruit adds sugar? 6 cups fall right in the middle of certos recipes. They recommend 4-7 cups.


Ideas for Aji Panca

22 August 2018 - 09:16 AM

My Aji Panca are really close to ripe now. More or less black atm so they should be turning more brown soon. Ive seen the videos on making paste but im curious how well they would work in a sofrito (aderezo) for beans.

 

Ive been growing Aji Dulce and Trinidad perfume for that purpose but the suckers are so small. PITA to remove the seeds. The panca are huge by comparison. I got a feeling they would be excellent for black bean stew/soup? I havent tasted one of mine yet but it sounds like they will be just slightly hotter than Aji Dulce.