INGREDIENTS

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.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”