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Peruvian Salsa de Rocoto (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 11/17/2015 - The Peruvians make numerous kinds of delightful salsas. One of these, Crema de aji rocoto, is made with the spicy rocoto pepper, but the final version can be toned down with a bit of cream.
- 4 tablespoons cider vinegar
- 3 cloves of garlic, crushed
- 2 stalks of celery, chopped
- 1¼ cups sunflower oil
- 1 small sweet onion, chopped
- 1½ tablespoons aji rocoto paste
- Juice of 3 lemons
- Salt and pepper to taste
Toss ingredients into a blender and blend until smooth.
Add salt and pepper to taste and serve with toasted gluten-free bread. Add a splash of cream to tone down the spice level, as needed.
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