Ajiaco (Peruvian Peppers)

Ingredients

• eight sweet red peppers
• a pint of water
• four good-sized potatoes
• half of a white Spanish onion
• two slices of stale bread
• one tablespoonful of olive oil
• six hard-boiled eggs

Method

1. 1

   Soak peppers overnight, rub through a sieve with soaking water.

2. 2

   Boil and peel potatoes.

3. 3

   Fry chopped onion, add strained peppers and potatoes, soaked bread, olive oil, and eggs.

4. 4

   Bring to a boil and serve.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 24. The excerpt below is the record exactly as published.

AJIACO (Peruvian Peppers) — Take eight sweet red peppers, split them, re- move the seeds, and soak overnight in a pint of water. The next morning rub the peppers through a sieve, softening the pulp with a cupful of the water in which they have soaked. Boil four good-sized potatoes in their skins, and peel them. Chop half of a white Spanish onion, and fry until transparent ; add the strained peppers and the potatoes, which have been cut in quarters, and salt. Have ready two slices of stale bread, which have been soaked in water and squeezed dry ; add this to the mixture, together with one tablespoonful of olive oil, some slices of New York cheese, cut small, and six hard-boiled eggs

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