There is 1 more share after this week for the 2018 CSA season.
This weeks’ share includes: 2 butternut squash, 4 pounds of burgundy sweet potatoes, 3 small heads of lettuce, 1 bunch of Italian parsley, 1 small fennel bulb, 1 bunch of baby carrots, 1 bulb of garlic, 1/2 pound of aji dulce peppers.
We tested the sweet potatoes yesterday and the ones we saved taste good so here they are. I recommend eating them in the next couple weeks.
The aji dulce peppers are producing loads of peppers right now so I wanted to give you enough to make the following recipe.
Puerto Rican – Style Aji Dulce Sauce (Ajilimojili)
12 -20 aji dulces, 7 garlic cloves, 1 small yellow onion, 1 cup extra virgin olive oil, 1/3 cup apple cider vinegar, 1 bunch of cilantro (about 2 cups), salt to taste, 1/2 teaspoon dries oregano, 1/4 teaspoon ground cumin, optional: 1 hot chile.
Combine all ingredients in a food processor or blender and grind to a course sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.
Serve with boiled or roasted sweet potatoes and / or irish potatoes. In Puerto Rico it is served with boiled yuca. It is also good with beans and rice or with chicken or beef.