| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Peruvian | 1 | Servings | ||
INGREDIENTS
| 125 | g | Mirasol chili |
| 1 | Sprig of huacatay | |
| Some leaves of saltwort | ||
| paico | ||
| Salt to taste | ||
| 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): Roast the mirasol chili whole, cut in half and remove the pips and fibers; wash and grind with the well-washed huacatay leaves and saltwort until a smooth paste results. Season with salt and a little oil and beat well. The sauce is then ready to serve-with potatoes, maize ears or boiled meat. It may also be used with hot fried "cuyes" (a small animal like a guinea-pig). 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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