Name: Llantan (Salsa Arequipena)
Ingredients: 200 g Fresh yellow chili; 30 g Garlic without skin; 1 lg Onion; 3 Leaves of Huacatay; 20 g Grated Parmesan cheese; 4 sl Bread; Salt to taste

An additional impetus to our unity among diversity is that of the projected makeup of the future kingdom. It is glorious in its admixture of those from “every tribe and tongue and people and nation” (Rev. 5:11). We cannot, must not, live contrary to our final convergence in Christ. In the ugly old slavery of early America, the schizophrenia about this was incredible. There were blacks and whites who would not dream of worshipping as equals (though they were sometimes in the same building), yet at the same time would hold the doctrinal verity that all colors would be in heaven together some day. This was entirely incongruous. We are called to experience in this life as much of the spirit that will characterize us in the new earth as is possible. The ideal of heaven is always to be the pursuit of earthbound believers. “Your will be done, on earth as it is in heaven” (Matt. 6:10). We cannot pray for the Kingdom to come and not relish what that coming Kingdom means. Our community of believers is to be a living demonstration of the power of the cross and also of the purified Bride who awaits the wedding. We are denying our future calling to fail in this area. We are smearing our reputation and throwing dirt on our bridal gown.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy	Peruvian		1	Servings

INGREDIENTS

200	g	Fresh yellow chili
30	g	Garlic without skin
1	lg	Onion
3		Leaves of Huacatay
20	g	Grated Parmesan cheese
4	sl	Bread
		Salt to taste

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):
Cut the chilis in half, seed them and put them in a vessel in a hot oven
together with the garlic and the onion cut up into strips. Leave in the
oven until browned and cooked. Put the bread to soak in a little water; the
slices should be a centimeter and a half in thickness; when well soaked,
drain off the water.
When the food in the oven is well cooked, take it out and grind in a
mincing-machine with the huacatay; lastly grind the bread so that it
attracts all the chili. Afterwards put everything in a liquefier and
operate it at a slow speed, later adding salt to taste and the cheese. When
everything is well mixed and like a smooth paste, the sauce is ready.
This sauce is typical of Arequipa and is served with boiled potatoes or
yuccas, meat, fish, or any boiled dish. It is also put on the.table like
chili pepper.
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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