Huacatay Chili (Aji De Huacatay)

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125 g Mirasol chili
1 md sprig huacatay
Some leaves saltwort
Salt to taste
Vegetable oil

Original recipe makes 1



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 on Nov 16, 1998,

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