Grilled Broccolini with Scorch’n Sunrise, Aji Jobito Ricotta, and Marcona Almonds

Charred, smoky broccolini meets the fiery brightness of Scorch’n Sunrise sauce, cooled by creamy ricotta blended with sweet Aji Jobito Pepper Jelly. Finished with shaved Marcona almonds, this dish layers spice, creaminess, and crunch for a sophisticated vegetable side worthy of center stage.

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Grilled Broccolini with Scorch’n Sunrise, Aji Jobito Ricotta, and Marcona Almonds

Grilled Broccolini with Scorch’n Sunrise,

Aji Jobito Ricotta, and Marcona Almonds

Author: Chef Colter Peck

Prep: 45 minutes (plus 4 hours pickling time)

Cook: Minimal (oven-drying peppers

for ash oil)

Total: ~ 5 hours (including prep, pickling,

and drying)

Essentials

  • 2 bunches broccolini

  • 1 cup Aji Jobito Ricotta (see recipe below)

  • Stillfire Provisions Scorch’n Sunrise sauce, to taste

  • Marcona almonds, for garnish

Broccolini

Instructions:

  1. Trim 1.5" from broccolini stems. Prepare an ice bath.

  2. Boil broccolini in salted water for 2 minutes. Transfer to ice bath for 5–10 minutes until cooled.

  3. Pat dry on a towel-lined sheet. Lightly oil.

  4. Char on grill or cast iron over high heat.

  5. Toss in Scorch’n Sunrise sauce, 1 tsp at a time, until desired heat is reached.

Aji Jobito Ricotta

Ingredients:

Instructions:

  1. Whisk ricotta and Aji Jobito until smooth.

  2. Season with salt and lemon for balance.

Plating

  1. Spoon 1 cup Aji Jobito Ricotta into the center of a large plate.

  2. Arrange seasoned broccolini over ricotta.

  3. Grate 2–3 Marcona almonds over the top using a microplane.


Serve immediately for the perfect balance of smoky, spicy, and creamy.

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Product Used In This Recipe
Scorch'n Sunrise Hot Sauce next to a basket of peppers on a wood bench with a cowboy hat in the background.

Scorch'n Sunrise Hot Sauce

$14.00
Aji Jabito Hot Sauce on elk antler on a wood table.

Aji Jabito Pepper Jelly

$14.00

    What our Customers are Saying

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    I love this place! I bought a bunch of different fresh pepper species, and made all kinds of exotic poppers. I've had a lot of hot sauces, and HCHPs are the best! Love their Scorchin Sunrise and Holy Mole... truly delicious creations with unique ingredients and a deep knowledge of flavor profiles and complimentary taste combinations. Do yourself a flavor favor and get you some today.

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