Aji Dulce Relleno

Herramientas

Everything I use for this recipe
  • STAUB - 4Qt Cast Iron Stockpot
    STAUB - 4Qt Cast Iron Stockpot

    STAUB - 4Qt Cast Iron Stockpot

    regular price $295.85
  • Le Parfait - Airtight Glass Jar
    Le Parfait - Airtight Glass Jar

    Le Parfait - Airtight Glass Jar

    regular price $21.00
  • Lauchuh - Rectangular Ceramic Plates (Set of 4)
    Lauchuh - Rectangular Ceramic Plates (Set of 4)

    Lauchuh - Rectangular Ceramic Plates (Set of 4)

    regular price $29.91
  • John Boos - Wood Cutting Board 24x18 inches
    John Boos - Wood Cutting Board 24x18 inches

    John Boos - Wood Cutting Board 24x18 inches

    regular price $189.95
  • Global - Knife Set (Set of 2)
    Global - Knife Set (Set of 2)

    Global - Knife Set (Set of 2)

    regular price $149.95
  • Pyrex - Glass Measuring Cups
    Pyrex - Glass Measuring Cups

    Pyrex - Glass Measuring Cups

    regular price $24.99

Stuffed Sweet Aji (Recipe)

INGREDIENTS

  • Sweet Pepper
  • Mozzarella cheese
  • Serrano Ham
  • 1 tsp peppercorns
  • 2 Cloves Garlic
  • 2 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Cup Vinegar
  • 3 Cups Water
  • 2 Laurel Leaves

INSTRUCTIONS

  1. Cut the lid off the Chilies and remove the Seeds.
  2. Cut Mozzarella cheese into squares, wrap them in Serrano Ham and fill the Peppers.
  3. For the vinegar in a pot add Pepper, Garlic, Sugar, Salt, Vinegar, Water, Laurel. Bring to a boil, stand until cool, and strain.
  4. Place the Stuffed Peppers in a glass container and add the Vinegar.
  5. Let them pickle for 8 hours and then refrigerate.