Yield: 1 Servings
|Fresh chili mirasol|
|Salt; vinegar and oil|
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): Grate the chili with a few of the well washed huacatay leaves, adding a little salt. Put this onto a plate and soften it with a little oil and vinegar. For meat, potatoes or fish.
Posted to CHILE-HEADS DIGEST by SN Janin <snjanin@...> on Nov 16, 1998, converted by MM_Buster v2.0l.