The roots of Pisco itself reach back to the 16th century and stem from Colonial rule.The Spaniards brought the grape to the Peruvian region from Europe, but the King of Spain banned wine in the 17th Century, forcing locals to concoct a different kind of alcohol from the grape. Since 2003 Pisco Sour day is celebrated in Peru on the first Saturday of February.
4 ó 5 Peruvian hot yellow peppers/ají amarillo fresh, pitted (or 2tbs hot
yellow pepper paste).
1 onion peeled and cut in half
2 garlic cloves
3 pieces of plain vanilla crackers
1.5 cup fresh cheese feta o ricotta)
3 tbsp toasted peanuts (or cashews)
Oil as needed.
1 cilantro sprig
¾ cup evaporated milk
1 black mint sprig
6 fish fillets, clean, with no bones
½ cup vegetable oil
1 large onion, peeled and thinly sliced
2 tsp minced garlic
1 tsp fresh ginger, minced
1 fresh yellow ají paste(chili, optional)
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
¼ cup dry white wine
2 tomatoes, peeled and cut in slices
Juice of 1 lime
1 3/4 pounds skinless sea bass filets, or any fresh white fish.
1 red onion, finely sliced (washed and rinsed with salty water as to tame the strong flavor)
1 red aji limo pepper (chili), chopped very fine
1/2 yellow aji pepper (chili), chopped very fine
1 cup lime juice
1 tbsp cilantro finely chopped
1 tsp crushed garlic
Lettuce to decorate
2 corn on the cob sliced on 1 inch rounds
2 sweet potatoes, boiled and sliced
1 1/2 cups water
6 ounces raspberry Jell-O gelatin
1 (12 fluid ounce) can evaporated milk, chilled
1 cup fresh raspberries or strawberries
Chill a large mixing bowl and mixer's beaters in the freezer. Bring the water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).