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Chile - Rocoto

This is a "south of the border" Bloody Mary substituting tequila for the vodka. But if you are a purist, use the vodka or leave out the alcohol altogether and have a great morning wake-up drink. Adding the rocotos, rather than Tabasco, added flavor as well as warming the drink nicely. The heat came on slowly and lingered. This is one of the best uses for chile juice.

I am including several ceviches from Peru because some travelers claim that they are superior to those of Ecuador. The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used as well. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes. Note: This recipe requires advance preparation.
Here is the classic hot sauce of Chile, one that is served with grilled 
or roasted meats. The type of chiles used varies considerably, depending
on availability and the cook's preference.
Here is an unusual sauce that is almost a stew. In Puerto Rico, some 
cooks depend on only the bell peppers for Capsicum flavor; others add
some rocotillo chiles, as I do if I can find them. Otherwise, I use a
fourth the amount of habaneros. Serve this sauce over a rice or black
bean dish.
'The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes. '
 

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