Yield: 1 Servings
|Hot red pepper
|Dried mirasol chilis
|Sprigs of huacatay
|Bitter orange or a lemon
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): Soak the seeded chilis in salted water for 24 hours, changing the water twice. Chop the onion very fine, wash in hot water and put it to pickle in the juice of the orange with a little salt for an hour. Cut the pepper in half, seed, scrape and afterwards grind up with the chili that has been soaked and strained, the similarly treated huacatay and the fresh cheese.
After mixing everything together well, add the pickled onion, some salt if required, and serve over potatoes boiled in salted water or in clear soup (caldo).
Posted to CHILE-HEADS DIGEST by SN Janin <snjanin@...> on Nov 16, 1998, converted by MM_Buster v2.0l.