1. In a heavy frying pan put the red peppers in grease and heat until the pepper looses its color into the lard. Remove from heat and add the water very carefully. Discard the pepper.
This sauce can be kept in a bowl for indefinite time and is used to flavor casseroles or soups.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.