Creole sauce (Salsa Criolla) from Peru: The Cookbook (page 416) by Gastón Acurio
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lemons
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culantro
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EYB Comments
Can substitute cilantro for culantro.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Lima-style tamales (Tamal Limeño); Green tamales (Tamalito verde); Stuffed potatoes (Papa rellena); Northern-style rice with duck (Arroz con pato a la Norteña); Poor man's tacu tacu (Tacu tacu a lo pobre); Topped tacu taco (Tacu tacu montado); Stew-filled tacu tacu (Tacu tacu relleno de seco); Lima bean tacu tacu (Tacu tacu de pallares); Lentil tacu tacu with fish (Tacu tacu de lentejas con pescado); Chinese-style tacu (Tacu chaufa); Pig feet adobo (Adobo de patitas); Lobster adobo (Adobo de langosta); Smoky blended beans (Frejoles batidos); Veal brisket stew (Locro de pecho); Chickpea stew (Pepián de garbanzos); Stewed beef with clear broth and vegetables (Sancochado); Mashed plantains with seafood (Majarisco); Fried flank steak (Malaya frita); Plantain balls with chorizo and smoked beef (Tacacho de platano); Offal and beef stew (Tripulina); Beef and plantain seco stew (Seco de chavelo)
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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