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  • Jefferson Adams

    Peruvian Salsa de Rocoto (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--McKay SavageIngredients:

    • 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



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    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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