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Title: Food/Spicy - rocoto.com Information on collecting, growing, eating, and preserving South American chile peppers.
The_Spice_Barn An online resource for quality spices, herbs, and blends.

UK_Chile_Head Everything about chile peppers. An extensive database of pepper types with descriptions and images. Cooking, canning and preserving, and cultivation information, with recipes. Huge database of chili (

Contest_Cook Lists current recipe contests with rules, prize information, members forum, and archives. Membership required to access deadline contests.

Grandma_Jam\'s_Recipe_Contest_Index Guide to online recipe and cooking contests offering links, competition rules and list of prizes. Also features sweepstakes and freebies for cooks.

National_Beef_Cook-Off Features online entry form, winning recipes, rules, food links, and news.

State_Fair_Recipes Offers blue ribbon recipes, list of current recipe contests, and secrets and tips from winners. Includes state fair history and trivia.


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rocoto 2.0

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About the rocoto

Joe Carrasco The rocoto is one amazing pepper. It has thick walls, like a bell pepper, but hot. It has been cultivated in Peru and Bolivia for thousands of years. Rocoto (aka locoto in Bolivia) is Capsicum pubescens (hairy pepper). Locoto is among the oldest of domesticated peppers, up to as much as 5000 years ago by Inca. Young and adult plants are highly pubescent. Seeds are black or dark. The smaller red locoto is thought to be an earlier domesticated type and is more common in Bolivia. More typical in Peru is the larger red rocoto that makes excellent rocoto relleno. The yellow type tends to be on the small size and now more commonly found in the Caribbean and Mexico. The rocoto is probably related to undomesticated peppers that still grow in South America (cardenasii, eximium, and others). This plant is a perennial, you should plan for this in colder climates and pot it. Expect to cut it back to 1/3 every year. Joe Last Updated ( Friday, 11 July 2008 14:57 )  

Huacatay Sauce

Joe Carrasco This is new sauce I recently learned to make.  It is not authentic and substitutes ingredients more commonly found in the US.  Use for dipping bread or serve over your favorite Peruvian or Bolivian dish.  I slather it on almost anything. 8 each Huacatay (tagetes minuta) leaves2 each Quirquina (Porophyllum ruderale) leaves2 ounces Cotija style Mexican cheese1 tablespoon olive oil1/2 stalk celery2 each jalapeno chile peppers1/3 each yellow onion -- About 3 oz2 ounces milk If you do not have Huacatay, substitute mint. Omit the Quirquina if you do not have it.Chop the celery, & onion and place in blender or food processor.Chop Jalapeno and de-seed for less spicy sauce. Use ulupica or rocoto if you have fresh.Add milk, olive oil, cheese & blend thoroughly for at least 1 min until sauce is smooth.Makes a light green sauce that can be put on bread or served with your favorite meat or chicken dish.   Last Updated ( Monday, 14 July 2008 14:39 )  

Clay Pot Chicken & Rice

Joe Carrasco My fascination with Asian cuisine continues. This is a simple recipe that I came up with. Not Chinese, not Malaysian... you can add anything you like to it. Last Updated ( Sunday, 03 February 2008 13:53 ) Read more...  

Old Time Farm and Garden Radio Program

Joe Carrasco On July 24 2003, Joe was a guest of Jim Maley on KKUP “Old Time Farmer Garden Show”. Click play on in the player below to listen to a recording of this broadcast.  In case the flash player does not load, here are the direct links to the audio files: file1 file2. Last Updated ( Thursday, 17 July 2008 17:04 )  

Pho Ga (Chicken Pho)

Joe Carrasco Pho (pronounced fa?) is a Vietnamese dish consisting of rice noodles & usually beef broth & thin sliced meats. Here in the SF Bay area, there are many quality Pho restaurants to choose from and prices are very reasonable. Still, I like making my own. This is my take on Pho Ga, Chicken Pho. I have made this recipe a few times and and it keeps getting better. Last Updated ( Sunday, 03 February 2008 13:52 ) Read more...   feed-image Feed Entries Main Menu HomeGrowing GeneralOverwinteringSaving SeedsPlantsRecipesPreservingGet StuffWeb LinksCapsicum NewsOld Site Login Username Password Remember Me Forgot your password? Forgot your username? Create an account _uacct ="UA-396557-1";urchinTracker(); Sponsored Links Photo Gallery Random Images IMG_9875 IMG_987501_normulupica1 01_normulupica1IMG_5756 IMG_5756IMG_9321 IMG_9321 Forum Latest Posts Re:HELP! Lots of peppers but none turni... in General Board by joechilehead, 30-10-08 21:23 Re:HELP! Lots of peppers but none turni... in General Board by paalgg, 29-10-08 17:45 Re:HELP! Lots of peppers but none turni... in General Board by joechilehead, 28-10-08 20:56 Re:HELP! Lots of peppers but none turni... in General Board by paalgg, 28-10-08 18:51 Re:HELP! Lots of peppers but none turni... in General Board by joechilehead, 27-10-08 23:14 Where do visitors come from? Visit The Ring of Fire 

Home Page A service of netRelief, Inc. This site is a member of Ring Of Fire A linked list of Chile websites Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site Join the ring or browse a complete list of Ring Of Fire members If you discover problems with any of Ring Of Fire sites, please notify the Ringmaster Copyright © 2008 rocoto 2.0. All Rights Reserved.Joomla! is Free Software released under the GNU/GPL License. CSS Validity XHTML Validity
 

Information

on

collecting,

growing,

eating,

and

preserving

South

American

chile

peppers.

http://www.rocoto.com

rocoto.com 2008 December

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Information on collecting, growing, eating, and preserving South American chile peppers.

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