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What to do with about a pound of Aji Dulces

S

ShowMeDaSauce

My market surprised me the other day and had some cheap. Unfortunately they are mostly all green. Im thinking a green hab sauce with either some of my ripe orange habs or pick a few green ones. Use just enough to make a mild hab hot sauce. I think i have about $2.50 in the pound of green Dulces so if its a bust im not out much. I found a few ripe and saved the seeds so im probably already ahead.
 
I was thinking
2-3 habs
1lb of green Aji Dulce
1 golf ball sized shallot
2 garlic cloves
Cane vinegar
salt and sugar to taste
Maybe a little green tomato, Ive got a few green cherry tomatoes left on a plant.
 
Thoughts?
 
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Can't say I've tried Aji Dulce but, given everything else in there, cane vinegar does seem like the best sort to use. Would you be using just the white of the shallot or the green too for extra green plantiness?
 
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spicefreak said:
Can't say I've tried Aji Dulce but, given everything else in there, cane vinegar does seem like the best sort to use. Would you be using just the white of the shallot or the green too for extra green plantiness?
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I have purple shallots i guess they are called red shallots. After removing the outer layer they look like tiny red onions. BUT now that you mention it i do have some green onions which are not be be confused with shallots. Those would give the sauce a very interesting flavor. I wish i had some leeks handy. I hate to run to the store just for a single item,
 
I also have some cilantro root i could go outside and pick.. I could make a base sauce for a Thai style green curry to use with seafood.
 
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Thegreenchilemonster said:
I've used mine fresh in salads, or make sofrito or mojo sauces. They are also great stuffed.

I've also dried and powdered them to use when I make chimichurri.
 
 
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 After a quick recipe search, i do have all the items for those except culantro. I guess i could sub some cilantro stems and/or root. I would have to dry them though just because atm i need something more shelf or cold stable.
 
Im making a large batch of beef curry today, Leftovers will go in a meat pie. I could saute a bunch of them and add it to the curry meat pie.
 
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ShowMeDaSauce said:
 After a quick recipe search, i do have all the items for those except culantro. I guess i could sub some cilantro stems and/or root. I would have to dry them though just because atm i need something more shelf or cold stable.
 
Im making a large batch of beef curry today, Leftovers will go in a meat pie. I could saute a bunch of them and add it to the curry meat pie.
Click to expand...
You can definitely sub cilantro instead of culantro. The flavor is different, but cilantro is the closest you could get without the real thing.
 
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