A recipe for the spicy salsa verde from the Andes
Thank you for sharing this recipe. I’m excited to try it and also appreciate learning about (and kinda wish I had) a batán!
Immersion blender or hand pounded, this looks vibrant and lovely. I appreciate you sharing its methods from your family !
(My sister and I have been having a parellel conversation, perhaps, about using a food processor or mortar & pestle for rustic pesto...)
I never heard of Uchucuta sauce, I’ll try making it for sure.
Thanks for sharing the recipe.
I used a batan many times. It was around 1952, being a small girl the stone was too heavy for me but I enjoyed trying working with it.