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
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.6mg||0 %|
|Potassium 310.5mg||8 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 11.8g|
|Protein 2.1g||3 %|
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Calories per serving: 63
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