From the Sept./Oct.1997 issue of Saveur Magazine, an article about Peru called Food Fit For The Gods, pge.88, Salsa Verde Picante (Green Chile and Cilantro Sauce) "Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals. This bright green, spicy sauce is best made shortly before it is served. Remove and discard stems and seeds from 6 fresh Peruvian green chiles or serrano chiles, then place in a blender. Add 1 bunch cilantro (stems included), 3 cloves peeled garlic, 1 coarsely chopped peeled small white onion, 2 tbsp. extra-virgin olive oil, and 2 tbsp. very hot water. Puree until smooth, adding ore hot water to thin if necessary. Makes about 2/3 cup." I didn't have rocotos, or any other aji when I made this, but I used habs, & it was very delicious. My intern at the time was Peruvian, & she thought it was great, too. Joan From: "Joan Sullivan R.Ph." To: chilehead list Date: Mon, 25 Feb 2036 10:14:18 -0800