| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Peruvian |
|
1 |
Servings |
INGREDIENTS
|
|
Fresh chili mirasol |
|
|
Huacatay |
|
|
Salt; vinegar and oil |
INSTRUCTIONS
Here are the recipes I have. They are from Comidas criollas peruanas
(Peruvian Creole Food Cookbook). These are the translations in the cookbook
(it is in Spanish and English):
Grate the chili with a few of the well washed huacatay leaves, adding a
little salt. Put this onto a plate and soften it with a little oil and
vinegar. For meat, potatoes or fish.
Posted to CHILE-HEADS DIGEST by SN Janin <snjanin@anguillanet.com> on Nov
16, 1998, converted by MM_Buster v2.0l.
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