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Name: Llantan (Salsa Arequipena)
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 200 g Fresh yellow chili; Salt to taste; 20 g Grated Parmesan cheese; 1 lg Onion; 4 sl Bread; 3 Leaves of Huacatay; 30 g Garlic without skin

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INGREDIENTS

200 g Fresh yellow chili
Salt to taste
20 g Grated Parmesan cheese
1 lg Onion
4 sl Bread
3 Leaves of Huacatay
30 g Garlic without skin

Servings

INSTRUCTIONS

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): Cut the chilis in half, seed them and put them in a vessel in a hot oven together with the garlic and the onion cut up into strips. Leave in the oven until browned and cooked. Put the bread to soak in a little water; the slices should be a centimeter and a half in thickness; when well soaked, drain off the water. When the food in the oven is well cooked, take it out and grind in a mincing-machine with the huacatay; lastly grind the bread so that it attracts all the chili. Afterwards put everything in a liquefier and operate it at a slow speed, later adding salt to taste and the cheese. When everything is well mixed and like a smooth paste, the sauce is ready. This sauce is typical of Arequipa and is served with boiled potatoes or yuccas, meat, fish, or any boiled dish. It is also put on the.table like chili pepper. Posted to CHILE-HEADS DIGEST by SN Janin on Nov 16, 1998,

NOTES

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Llantan (Salsa Arequipena)

200 g Fresh yellow chili 
  Salt to taste 
20 g Grated Parmesan cheese 
1 lg Onion 
4 sl Bread 
3  Leaves of Huacatay 
30 g Garlic without skin

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):    Cut the chilis in half, seed them and put them in a vessel in a hot oven  together with the garlic and the onion cut up into strips. Leave in the  oven until browned and cooked. Put the bread to soak in a little water; the  slices should be a centimeter and a half in thickness; when well soaked,  drain off the water.    When the food in the oven is well cooked, take it out and grind in a  mincing-machine with the huacatay; lastly grind the bread so that it  attracts all the chili. Afterwards put everything in a liquefier and  operate it at a slow speed, later adding salt to taste and the cheese. When  everything is well mixed and like a smooth paste, the sauce is ready.    This sauce is typical of Arequipa and is served with boiled potatoes or  yuccas, meat, fish, or any boiled dish. It is also put on the.table like  chili pepper.    Posted to CHILE-HEADS DIGEST by SN Janin <snjanin@anguillanet.com> on Nov  16, 1998,

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Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 1 Servings

Calories: 428
Calories from Fat: 86 (20%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.8g
Cholesterol 17.6mg		5 %
Sodium 1228mg		42 %
Potassium 297.6mg		8 %
Total Carbohydrate 67.8g		20 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 63.2g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 428

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