Aji de la Calabaza

Otra Receta

Aji de la Calabaza

Ingredients

• 1 Calabaza (this is like a gigantic zucchini and if you can’t find it you can use 3 or 4 zucchinis in its place.)
• ½ diced onion
• 3 cloves crushed garlic
• 100 grams of habas peladas (these are gigantic peas native to Peru, peas or soy beans will probably work too)
• 1 choclo (this is like a giant piece of corn, white corn with suffice)
• ¼ pound of cheese
• ½ can of evaporated milk
• 2 dried yellow aji peppers
• 1 sprig of huakatay (this is an herb local to Peru)
• Oil, salt, pepper, and cumin

Instructions

1). Peel the calabaza, cut in circles and cut out the middle with the seeds. Grate the calabaza pieces with a cheese grater until you have about 8-10 full cups of grated calabaza.

2) Remove the kernels from the corn and peel the peas

3). Remove seeds from dried aji and soak in water for 10 minutes. Combine with three cloves of garlic and blend with ¼ cup of water, ½ tsp of cumin, salt and pepper to taste. Save a little garlic to fry with the mixture. After mixture is blended, add to sauce pot with a little oil and garlic and stir until sauce has thickened. Add ½ onion and fry until onion is cooked. Add the huakatay and the habas and choclo.

4). Squeeze the water out of the calabaza and add to the mixture. Cook mixture until corn is finished. Add the cheese and ½ can of evaporated milk. Allow mixture to heat up and serve.