Yield: 1 Servings
|125 grams||Mirasol chili|
|1 medium||Sprig of huacatay|
|Some leaves of saltwort; (paico)|
|Salt to taste|
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): Roast the mirasol chili whole, cut in half and remove the pips and fibers; wash and grind with the well-washed huacatay leaves and saltwort until a smooth paste results. Season with salt and a little oil and beat well. The sauce is then ready to serve-with potatoes, maize ears or boiled meat. It may also be used with hot fried "cuyes" (a small animal like a guinea-pig).
Posted to CHILE-HEADS DIGEST by SN Janin <snjanin@...> on Nov 16, 1998, converted by MM_Buster v2.0l.