Title: Huacatay Chili (Aji De Huacatay)
Categories: None
Yield: 1 Servings

125 g Mirasol chili
1 md Sprig of huacatay
Some leaves of saltwort;
-(paico)
Salt to taste
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):

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, converted by MM_Buster v2.0l.