Help identifying a pepper - ajecito chiles...

M

music-city-missy

Well-known member
they are called for in a recipe but I really can't find a way to find out another name for them and haven't found a source for them locally or on the internet. It's to go in the ropa vieja - trying a new recipe - don't think my other recipe called for these. TIA

 
Oh Boy a mystery! I did all the searches and sure you did. Did you e-mail gourmet sleuth?

I just did. Found a Rojas Veijas recipe and an Egyptian reference, but no info on Dogpile.com. or about.com or several food sites. I'm on it!

 
Hello! Dying to find me some "Cayenne Ring O’ Fire" chiles!

I'd just like to see my guests faces when I announce them as one of the menu ingredients! smileys/smile.gif

 
that's the thing. aji is spnish for pepper...

aje is spanish for yam. i wonder if this was a typo.

my spanish inhales, but i think "cito" is a diminuative making ajicito mean little pepper. ajecito would mean little yam.

 
THANKS! I guess I should have tried an alternate spelling but...

I was going straight from this recipe. I think I can handle this now and finish off my recipe.

 
REC Ropa Vieja my way.... (link is the untouched version)

Darling daughter just got home from her first day in high school (1/2 day) and claimed it to be a winner and proceeded to eat three servings
(so it must be good - she even said it was better than what I bought home from the Cuban restaurant Friday night after claiming she didn't want me to try making it).

This is the recipe I started with but changed. First, I decided to do a crockpot version and it worked very well. Put the flank steak in the crockpot and added the one onion, garlic (sliced in half with the germ removed like someone here suggested to cut down on the problems with garlic), celery, carrot, beef broth and water, bay leaf, cumin, oregano, a good spoon of tomato paste (from another ropa vieja recipe) and some frozen bell pepper strips (assorted colors which looked nice). Let that cook overnight. Drained it all this morning and added it all back to the crockpot with a can of diced tomatoes (sorry took the easy way – I’ve been pretty sick the last few days). I sautéed a little more onion with some other sweet peppers I had (after rvb found my answer to the pepper dilemma) – think they were just some banana peppers I had left over but they were large enough to be cubanelles, and added about ½ bunch of chopped cilantro. Stirred that into the meat. Put the liquid in the pan and reduced down to about 1/3 or 1/4 of it’s original volume and then added that to the crockpot and let ‘er cook away.

http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/Ropa_Vieja.html

 
I think I found your Aji Cito pepper!

This site has an amazing variety of pepper seeds for sale. Most of them come with pictures - great for reference.

reimerseeds.com/aji-cito-hot-peppers.aspx

 
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