Spicy Roasted Salsa With Merquen
On a 2018 trip to Chile Kim met with the famous Mapuche chef Anita Epulef in Curarrehu, Chile. Anita doesn't speak a word of English but still managed to share some of her favorite Mapuche recipes.
- Roast all tomatoes, peppers, onion and garlic on a parchment-lined baking pan at 350 deg for approx. 30 minutes, turning every 5 minutes until browned on all sides. Set ingredients aside when they are done.
- After browning, remove the skin from, garlic, seeds and tails from peppers. Place all roasted items in a blender and blend until desired consistency.
- Mix in lime juice, Borsari and Merquen. If desired, add a handful of chopped medium-fine cilantro.