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.
Spicy Roasted Salsa with Merquen
Roast all tomatoes, peppers, onion and garlic on a parchment lined baking pan at 350 deg for apprx. 30 minutes. turning every 5 minutes until browned on all sides. Set ingredients aside when they are done. After browning remove skin from, garlic, seeds and tails from peppers. Place all roasted items in blender and blend until desired consistency. Mix in lime juice, Borsari and Merquen. A handful of Cilantro, chopped medium fine could be added at this point.