The CookingBites recipe challenge: chilli peppers

[TastyReuben]

Here’s an easy one, and it’s what I had for lunch today:

Recipe - Grilled Chili-Cheese on Rye

Just think of it as a spicy grilled/toasted cheese sandwich. I should point out that the chili sauce does make a nice addition to this, in both taste and texture.

 

[karadekoolaid]

Here's a tasty little starter from Perú: Huancaina style potatoes (papas a la Huancaina). It is one of the most popular starters in Peruvian cuisine.
Auspicious, since the new pope is also Peruvian!
The dish gets its name from the city of Huancayo and was probably invented at the end of the 19th century. They were building a railway there (at 2,000 mts above sea level) so probably needed something fairly robust to keep them from fainting...
the word "chile" doesn't exist in South America; hot peppers are called "ají " (pronounced A-Hee). The pepper I used is called ají amarillo (yellow pepper) although it's actually orange and is a member of the

cultivar, first discovered in Perú and not readily available outside S. America. It's medium heat, but that tends to be milder here in Venezuela. Additionally, the veins and seeds are removed before making the sauce.
As per usual, my presentation is dreadful, because that was my lunch and I was hungry. I only had Colombian potatoes as well, so that was that. For a proper presentation, put the potato slices on a plate and cover with the sauce, then garnish!

 

[The Late Night Gourmet]

Are recipes with just seeds - and not the rest of the pepper - permitted?

 

[oldjanie]

If you can make something palattable with that, I think we’d all be impressed.

 

[karadekoolaid]

Are recipes with just seeds - and not the rest of the pepper - permitted?

I doubt you'll be able to find the Peruvian peppers up there in Detroit. Any yellow/orange chile will do. There's no hard and fast rule about the seeds, but they will affect the creamy texture of the sauce. You could just use chile powder if you want.

 

[The Late Night Gourmet]

I doubt you'll be able to find the Peruvian peppers up there in Detroit. Any yellow/orange chile will do. There's no hard and fast rule about the seeds, but they will affect the creamy texture of the sauce. You could just use chile powder if you want.

These are seeds. I expect to make something with dried peppers. These always have a ridiculous amount of seeds remaining, so there's an opportunity.

 

[JAS_OH1]

These are seeds. I expect to make something with dried peppers. These always have a ridiculous amount of seeds remaining, so there's an opportunity.

I think kk thought you were directing your post towards him about his recipe and didn't realize you were asking our judge oldjanie whether seeds were ok for the challenge.

 

[karadekoolaid]

These always have a ridiculous amount of seeds remaining, so there's an opportunity.

Sorry! Misread your post!
What I will say, though, is that seeds (even if they're from very hot peppers) will give you virtually no heat at all. The only heat they have is the part which is attached to the vein (or placenta). Roughly speaking, on a heat scale of 1-5, the vein is 5, the flesh is 3-4, and the seeds are 1.
Nothing to stop you having a go though; I look forward to that.