Guest guest Posted September 4, 2005 Report Share Posted September 4, 2005 , subprong <subprong@g...> wrote: > Thank you very much for posting the two salsa/paste recipes. Yummy. I like > that idea of placing it on grilled tofu steaks.. Genius. Talk about giving > kick to a tasteless tofu. Might work as a great marinade /rub type of thing > too. Does " aji " mean " chile " ? > > Thanks again, > Shawn > In Peru and Ecuador they refer to " aji " as a chile rub, it's more of a thick salsa paste like consistency. More of a topping to your food, not so much a dip like we eat here. It's extremely hot but very good. Works well on grilled tofu or you can rub some on corn on the cob before grilling, baste kabobs before grilling. I put it on the black bean burgers, it's also good stirred into steamed rice. Sissy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2005 Report Share Posted September 4, 2005 Ahhh, ok thank you, Sissy. Sounds like a " chug " . Oh an aji on grilled corn. Wonderful. That'd be a great hot, sweet and smoky combo. Shawn On 9/4/05, pepepukpetunia wrote: > > > > > > In Peru and Ecuador they refer to " aji " as a chile rub, it's more of a > thick salsa paste like consistency. More of a topping to your food, not > so much a dip like we eat here. It's extremely hot but very good. > Works well on grilled tofu or you can rub some on corn on the cob > before grilling, baste kabobs before grilling. I put it on the black > bean burgers, it's also good stirred into steamed rice. Sissy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2005 Report Share Posted September 4, 2005 Interesting since I'm growing Aji Russian Yellow peppers. Also noted as meaning Peruvian hot peppers on this web site. (which includes Red Rocoto which I'm also growing) http://www.ensurespanish.com/dailyactivities/peru/peruvian_lunch.htm <http://www.ensurespanish.com/dailyactivities/peru/peruvian_lunch.htm> Another interesting page about aji peppers. http://www.jbsauce.com/history.html However I also found a recipe for AJI (Andean-Style Chile Paste) on this page: http://www.culturalexpeditions.com/peruvian_recipes.html <http://www.culturalexpeditions.com/peruvian_recipes.html> or here: http://www.sun-sentinel.com/features/food/sfl-fdperutest1aug25,0,4553366.story?c\ oll=sfla-features-food <http://www.sun-sentinel.com/features/food/sfl-fdperutest1aug25,0,4553366.story?\ coll=sfla-features-food> Gary --- pepepukpetunia <pepepukpetunia wrote: > , subprong > <subprong@g...> > wrote: > > Thank you very much for posting the two > > salsa/paste recipes. Yummy. I like that > > idea of placing it on grilled tofu steaks.. > > Genius. Talk about giving kick to a tasteless > > tofu. Might work as a great marinade /rub type > > of thing too. Does " aji " mean " chile " ? > > > > Thanks again, > > Shawn > > > > In Peru and Ecuador they refer to " aji " as a > chile rub, it's more of a thick salsa paste > like consistency. More of a topping to your > food, not so much a dip like we eat here. > It's extremely hot but very good. Works > well on grilled tofu or you can rub some on > corn on the cob before grilling, baste kabobs > before grilling. I put it on the black bean > burgers, it's also good stirred into steamed > rice. Sissy Quote Link to comment Share on other sites More sharing options...
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