| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Peruvian |
|
1 |
Servings |
INGREDIENTS
| 125 |
g |
Mirasol chili |
| 1 |
md |
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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