Something of an experiment this, codos with octopus and yaki nori, accompanied by tomatoes, fried aubergine (eggplant), papas and huicoyitos.
The main news is that we have started to make our own picante, even re-filling some of our little plastic habanero empties.
The basic salsa is made from red peppers, miltomate and chiltepe. Some versions have a Thai-twist: usually fish sauce, coconut and perhaps even a trace of red curry paste. Here it was deployed as a dipping sauce.
1 comment:
Any salsa that has red peppers as its base is sure to be a winner.
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