Information
Description
Ingredients
Mirasol chili pepper, salt, garlic and vegetable oil
Presentation
- Sobre: 5g
- Display: 66 sobres de 5g.
- Condimentero frasco de 50g
- Caja: 50 displays x 66 sobres de 5g.
Review
The Mirasol chili pepper, as well as other members of the Baccatum species, is native to South and Central America and has been cultivated for more than 7,000 years. In present-day Peru, during the time of pre-Inca cultures, the chili was used not only in the preparation of their food, being one of the most important components of their diets. The Mirasol chili pepper is so called because it has been dehydrated while looking at the sun, in the open air. Drying the chili pepper allows it to be preserved for several months, thus concentrating its taste and color. It is usual to roast it so that its flavor comes out. Lopesa puts on your table the purity and flavor of the Mirasol chili pepper.
Suggested dishes
This ingredient gives a delicious flavor to soups and stews, such as capchi (a stew of potatoes, cheese, milk and herbs) or ocopa, among many other dishes. It is always used in long cooking, pachamanca a la olla, escabeche.
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