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):  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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