The chilis look like this:
You cut these chilis to reveal dark, black seeds:
Living in NZ, it has been very difficult to get a good variety of hot peppers. In fact the bell pepper here is called "capsicum". How trite. I find it annoying that they use this word. To me a bell pepper is nice on a salad. A bell pepper is quaint - kind of like a good girl that never made history. I find that most New Zealanders are scared of peppers. What the heck for?? New Zealanders have made history on so many levels for Christ's sake!! They've given women the right to vote before America did!!! They've elected their first woman Prime Minister (USA still dicking around). So why be scared of a freakin' pepper????Here in NZ, I rather enjoy famer's markets. In fact I try to make a weekend of it if it isn't too busy or raining. I frequented a rather nice farmer's market out in Matakana. There I saw a woman selling Rocoto chilis - however she labeled them as "habaneros for sale". Being a chilihead - I was a bit offended that someone can mistake the two varieties. I approached her and informed her that she had it wrong. In a more than emphatic manner she insisted that it was I who had it wrong. She explained that the seed company she purchased these from labeled them as such and by golly if the seed company labeled them...then the seed company must be right! Are Matakanians really that hokey? If they find out that jumping over a bridge lowers your cholesterol - would they actually do it? I find that hard to believe - especially when one has access to Google to find out if these answers are real! Geepers! Broad band in Matakana must be severely limited on various levels ay? Well, next time I'm at Matakana, what I need to do is just sit back and get a kick out of how silly this lady looks selling these fake habaneros.
About the Rocoto -the heat content is less than a habanero. So why am I including this pepper in my blog? Well...it is still hot and still nice to chop up and throw into stews and things. Mind you, the flavor of the Rocoto is less appealing than the Habanero. What gave me awareness to the Rocoto chili were the Peruvian dishes made at local restaraunts in San Mateo and Redwood City (California). These Peruvian dishes put the Rocoto Chili onto the "Chilihead" map. So here...I have a nice fusion dish to share. The recipe below has one Rocoto in it. You can add more - but don't get Matakanian on me and call it a "Habanero".
I've also suggested a nice white to go along with it. Enjoy!
SPICY WOK ROASTED MUSSELS
- 1 kg NZ green-lipped mussels
- One whole Rocoto pepper (seeds and all now) - finely chopped.
- 2 tsp smashed ginger
- 1/4 cup freshly chopped cilantro
- 2 large Tbsps of miso paste dissolved in 1/4c water or fish broth.
Mix the remainder of the ingredients in a bowl.
After the mussels have been cooking for about 7 minutes, toss in the mixture in the bowl. Combine well and allow for 5 more minutes on stove then turn off stove.
Suggested wine:
Redwood Pass by Vavasour
Marlborough NZ
Sauvignon Blanc 2006