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Aji Colorado paste
<p>Traditional South American condiment, but useful flavor addition to many dishes. Full of rich flavor, medium heat.</p>Source: http://www.okiedokieartichokie.me/2012/04/how-to-make-aji-colorado/ (Entered by Lara Rasmussen Anderson)
Serves: 1 icecube tray's worth
Step by Step Instructions
- Sun-dry or dehydrate chiles until shrunken and crispy.
- Use kitchen shears to lop off the stems of the dried chiles and then cut all along the side, lengthwise, exposing the innards and discarding the seeds and membranes. Grab a large fry pan and set it over high heat. Toss the chiles onto the hot pan and toast until fragrant, pliable, and slightly charred, about 1-2 minutes, flipping on other side halfway in between. It might be a good idea to open up the window and turn on the exhaust fan because these can get sort of strong as they cook. ***WEAR GLOVES!
- Put the chiles into a large bowl and pour enough boiling water to submerge them. Let them reconstitute until they’re very soft, about 10 minutes.
- Grab the chiles with tongs and put them in a blender. Add about 1/2 cup + 2 tablespoons of the water they were sitting in and blend together until a somewhat smooth paste forms. The consistency should be pourable. If it’s too chunky, add more water, one tablespoon at a time.
- At this point you can either put all of it into a glass jar and refrigerate it, which should last you a couple weeks.
- Or measure out tablespoon amounts, put them into ice cube trays, freeze them, and then dump them out into a bag to stash in the freezer for whenever you need just a bit. You don’t even have to defrost it before adding it to your pot of cooking, you just toss it right in. Unless, you’re using it as a marinade, in which case you’d have to toss it in the microwave for half a minute to soften slightly.
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