Ecuadorian hot sauce (Ají costeño) from The Latin Road Home: Signature Meals from Ecuador, Cuba, Mexico, Peru, and Spain by Jose Garces
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scallions
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cilantro
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Shrimp ceviche (Ceviche de camarones); Fried pork (Fritada); Spicy popcorn (Canguil); Plantain chips (Chifles); Clam and sea bass ceviche (Ceviche de conchas); Chicken and rice soup with achiote (Aguado de gallina); Avocado salad (Ensalada de aguacate); Empanadas with queso fresco (Empanadas de viento); Green plantain empanadas with braised chicken (Empanadas de verde con pollo); Corn empanadas with spiced ground beef (Empanadas de morocho con picadillo); Citrus-marinated halibut and calamari in coconut broth (Encocado de pescado); Fava bean salad (Ensalada de habas); Crab ceviche (Ceviche de cangrejo); Salt cod and legume chowder (Fanesca); Griddled potato cakes with queso fresco (Llapingachos); Quinoa chowder with sweet corn (Crema de quinoa de zuleta)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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