In my neck of the woods the cold has come and gone. Hopefully it’ll be back sometime soon. While it was here, I decided to enjoy it while I could and made some lentil soup. The soup is great for a for a chilly night spent around the fire. Not that it ever gets that cold here. But we’ll take what we can get.
I’ve been known to make this a few different ways; vegetarian, with ham or tasso and red wine, with or without the green leafy vegetables or thick like a stew. However, when I saw the chorizo in the case at the market, I knew I had a new version coming up. The chorizo is smoky and bursting with paprika. The addition of the aji colorado further enhances the smoky goodness. I think it was the best I’ve ever made.
- This makes a lot. But it freezes well. Make it. Eat it. Freeze what’s left. You’ll thank me later.
- There really isn’t a substitute for the aji colorado. So just do yourself a favor and make it already. You can use it in so many wonderful dishes, you’ll wonder how you lived before this condiment of deliciousness came into your life.
- Here are just a few ways to use up the aji colorado: chicken tacos, roasted tomato salsa, Peruvian-style roasted chicken, cheese enchiladas.