From: Chef Gastón Acurio, La Mar, San Francisco. Yield: 4 servings.

Panchita Salsa:

1 bag Rocoto peppers

½ tomato

1¾ oz. garlic

½ lb. red onions

½ bunch fresh parsley

to taste, salt and pepper

5¼ oz. soda crackers

2 cups water

2 cups canola oil

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TAGS: Food & Drink