Topara Organicahas has made it their mission to cultivate and produce products that represent the rich culinary traditions of Peru while restoring their land and strengthening their local community. The company organically cultivates and processed many indigenous crops including ajis (chile peppers).
Topara is a leader in their community and throughout Peru in organic cultivation. To this day they have the only certified organic nursery in the country. They work closely with neighboring farms to train them in organic agriculture. When the company purchases products from neighboring farmers, they oversee all aspects of the cultivation from seedling to harvest. Topara ensures that all organic certifications are in order.
A Rooted Foods Product.
Aji Amarillo Chile Rellenos
Ingredients for the sauce:
- 1/2 of a white or yellow onion, diced
- 3 coarsely chopped garlic cloves
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon oregano, Mexican oregano if you can find it
- 1 can (15 ounces) diced tomatoes with juice
- 1 teaspoon sugar
- 1 teaspoon sea salt
In a small skillet over medium heat, add the extra virgin olive oil, and sautee the onions and garlic until they are slightly browned.
Add the can of tomatoes with the juice, the oregano, sugar, and sea salt.
Using a hand held blender, process the sauce until smooth. You could also transfer the sauce to your food processor or blender if you don't have a hand held blender.
Cook over low heat while you are preparing the chiles. Taste and adjust seasoning to fit your personal taste preferences.
Ingredients for the Chile Rellenos:
- 1 package Organic Aji Amarillo Chiles
- 4 ounces queso fresco, Monterey Jack cheese, or chevre, cut into 1/2" cubes
- 2 Tablespoons Organic Purple Corn or Sweet Potato Flour
- 1 egg, separate the yolk from the white. Keep both.
- 2 cups vegetable oil for frying
- a dozen wooden toothpicks
- 2 Tablespoons salted, roasted pumpkin seeds
Soak the Organic Aji Amarillo Chile Pods in hot water for 30 minutes.
Once the chiles are softened, gently cut a slit into one side of the chile, keeping the stem end intact. This creates a pocket to stuff things into.
Gently scrape out the seeds and veins from inside the chile.
Gently, being careful not to over stuff, stuff the cheese into the chile.
Pinch the chiles closed and secure them with toothpicks.
On a medium flat plate spread the flour out in an even layer.
Roll each chile in the flour.
In a medium sized bowl beat the egg white thoroughly.
Fold the egg yolk, and 1 Tablespoon of the remaining flour into the beaten egg whites.
In a large, deep skillet, heat the vegetable oil over medium heat.
Now is the time to turn the heat on the sauce up to medium.
Dip each chile into the egg batter, gently lower into the skillet, and fry until golden brown. Turn once to cook both sides.
To serve take the hot sauce and put a few tablespoons onto your plate. Place the chiles on top of the pool of sauce, pour some sauce on top of each chile, and garnish with the pumpkin seeds.
Peruvian Inspired Chicken Stew
- Extra Virgin Olive Oil
- 5 organic chicken legs (about 1.75 pounds)
- 1 medium onion, quartered
- 5 cloves garlic, whole
- 9 cups organic chicken or vegetable broth.
- 4 organic carrots, cut into 1" wheels
- 4 organic celery stalks, cut into 1" pieces
- 1 large handful tiny potatoes
- 1 Organic Aji Amarillo Pod, quartered
- Salt & Pepper
Salt and pepper the chicken legs.
Add extra virgin olive oil to a 6 quart pot so it covers the bottom of the pot.
Heat the extra virgin olive oil on medium heat.
Add the chicken legs to the pot and brown on all sides. About 5 minutes.
Add the quartered onion to the pot, and brown. About 5 minutes.
Add the garlic cloves to the pot, and brown about 2 minutes (do not let it burn!).
Add 9 cups organic chicken broth to the pot so everything is fully submerged.
Add carrots, celery, potatoes, and the Organic Aji Amarillo Pod. Everything should be submerged, if not add more broth.
Bring to a boil, reduce heat, simmer for 90 minutes.
Ingredients: Organic Amarillo chili.
1.25 ounce bag