https://www.saltshaker.net/20060202/salsa Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 13 Jul 2021 15:35:15 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20060202/salsa#comment-910 Sun, 30 Jul 2006 15:28:10 +0000 https://www.saltshaker.net/20060202/salsa#comment-910 […] A lot of the food for last night was made in advance, no last minute sauces, things were slow cooked, so the final putting it together was fairly easy. There had to be a hot sauce, of course. I had offered to make some ají de huacatay, a green herb hot sauce, just to help him out, but he nixed that, as it’s a sauce from the Arequipa area, a long way from Trujillo, his hometown. Instead, we pureed up half a dozen red hot chili peppers, what I think are probably cayennes (at the market they were just labelled ají picante rojo), and two red rocotos, along with a large clove of garlic, a whole egg, salt, and olive oil. Nice and fiery! We put a small dish of it at each person’s place to be used if and when they desired. I think everyone tasted it, but only a couple of them really used it, mostly on the anticucho dish. […]

]]> https://www.saltshaker.net/20060202/salsa#comment-211 Thu, 02 Mar 2006 17:23:30 +0000 https://www.saltshaker.net/20060202/salsa#comment-211 […] Buenos Aires – Salsa Llajwa is sometimes known as the Bolivian National Hot Sauce. I first encountered it at a restaurant in Palermo, and it was so delicious that I’d asked the manager of the restaurant what was in it. He described it as containing the Peruvian herb huacatay and the Bolivian herb quirquiña, blended with rocoto peppers and oven dried tomatoes. I’ve spent a bit of time looking for recipes, figuring one of these days, like yesterday (see last post), I’d make it out to Liniers and possibly be able to find the key ingredients. Although he didn’t mention it, every recipe I saw included either onion or garlic, so I added in a shallot. Recipes varied wildly, using various herbs, generally on the aromatic side, but from coriander to mint to parsley, and the peppers varied as well – from just rocoto to rocoto and much hotter pepper combos, to others. […]

]]> https://www.saltshaker.net/20060202/salsa#comment-168 Sat, 04 Feb 2006 23:17:06 +0000 https://www.saltshaker.net/20060202/salsa#comment-168 Today, Too Many Chefs listed this entry as one of the three top food posts of the week! And they didn’t even get to taste the salsa!

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