| 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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