Hi,

There is a restaurant here in Orlando, FL called La Granja that sells
Peruvian food. They have a salsa bar that has a particular kind made
with onion, cream and some sort of yellow coloring. Any one have an
idea what this is?

Thanks,

Jesse

wrote:
> Hi,
>
> There is a restaurant here in Orlando, FL called La Granja that sells
> Peruvian food. They have a salsa bar that has a particular kind made
> with onion, cream and some sort of yellow coloring. Any one have an
> idea what this is?
>
> Thanks,
>
> Jesse
>
If it's pretty hot and has an off yellow color it could be made with the
Aji Limon de Peru chiles. I grow them here in Louisiana and make my own
hot sauce witht them. To eat in salsa, seeds and all, they're pretty hot
but have an excellent flavor. The chile, as picked ripe, is a chrome
yellow, about two to three inches long, and rather flat.

George

On Wed, 15 Feb 2006 16:30:33 -0600, George Shirley wrote:

> I grow them here in Louisiana
> George

On a different note.. what is the word on the state of the crawfish crop?

jay wrote:
> On Wed, 15 Feb 2006 16:30:33 -0600, George Shirley wrote:
>
>
>>I grow them here in Louisiana
>>George
>
>
> On a different note.. what is the word on the state of the crawfish crop?

So far it looks good, don't know about the wild crop from further east
and south but here in SW LA and in SE TX the farmed crops look to be
very good. I don't eat them but lots of other folks do. I'm a Native
Texan and crawfish, aka mudbugs, are considered bait where I grew up.
<VBG> Actually I'm on a salt restricted diet and the seasonings used
here are very salty. We didn't get any salt water intrusion this far
north (50 miles) of the Gulf.

George

On Wed, 15 Feb 2006 18:52:00 -0600, George Shirley wrote:

> jay wrote:
>> On Wed, 15 Feb 2006 16:30:33 -0600, George Shirley wrote:

> So far it looks good, don't know about the wild crop from further east
> and south but here in SW LA and in SE TX the farmed crops look to be
> very good. I don't eat them but lots of other folks do. I'm a Native
> Texan and crawfish, aka mudbugs, are considered bait where I grew up.
> <VBG> Actually I'm on a salt restricted diet and the seasonings used
> here are very salty. We didn't get any salt water intrusion this far
> north (50 miles) of the Gulf.
>
> George

Thank you. We love those things...usually get ~40 pounds bags of them.
Cajun food rules. Not all that much a healthy habit but sure enough good!

le bon ton roulette..

George Shirley wrote:
> wrote:
> > Hi,
> >
> > There is a restaurant here in Orlando, FL called La Granja that sells
> > Peruvian food. They have a salsa bar that has a particular kind made
> > with onion, cream and some sort of yellow coloring. Any one have an
> > idea what this is?
> >
> > Thanks,
> >
> > Jesse
> >
> If it's pretty hot and has an off yellow color it could be made with the
> Aji Limon de Peru chiles. I grow them here in Louisiana and make my own
> hot sauce witht them. To eat in salsa, seeds and all, they're pretty hot
> but have an excellent flavor. The chile, as picked ripe, is a chrome
> yellow, about two to three inches long, and rather flat.
>
> George

Its not hot at all. It has a bit of a vinegar/garlic taste from what I
can discern. I asked the manager and he told me "mayonaise and yellow
coloring" . Its pretty watery though, not consitency of mayo I'm used
to. It's so good I literallty drink the sauce on its own.

Jesse

wrote:
> George Shirley wrote:
>
wrote:
>>
>>>Hi,
>>>
>>>There is a restaurant here in Orlando, FL called La Granja that sells
>>>Peruvian food. They have a salsa bar that has a particular kind made
>>>with onion, cream and some sort of yellow coloring. Any one have an
>>>idea what this is?
>>>
>>>Thanks,
>>>
>>>Jesse
>>>
>>
>>If it's pretty hot and has an off yellow color it could be made with the
>>Aji Limon de Peru chiles. I grow them here in Louisiana and make my own
>>hot sauce witht them. To eat in salsa, seeds and all, they're pretty hot
>>but have an excellent flavor. The chile, as picked ripe, is a chrome
>>yellow, about two to three inches long, and rather flat.
>>
>>George
>
>
> Its not hot at all. It has a bit of a vinegar/garlic taste from what I
> can discern. I asked the manager and he told me "mayonaise and yellow
> coloring" . Its pretty watery though, not consitency of mayo I'm used
> to. It's so good I literallty drink the sauce on its own.
>
> Jesse
>


The yellow coloring is probably achiote (annatto seeds simmered in oil)
Otherwise, it sounds kind of like aioli.

Bob