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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