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    Jefferson Adams
    Jefferson Adams

    Peruvian Salsa de Rocoto (Gluten-Free)

    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

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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