Instructions: Here are the recipes I have. They are from Comidas criollas peruanas

(it is in Spanish and English):
Roast the mirasol chili whole, cut in half and remove the pips and fibers; wash and grind with the well-washed huacatay leaves and saltwort until a smooth paste results. Season with salt and a little oil and beat well. The sauce is then ready to serve-with potatoes, maize ears or boiled meat. It may also be used with hot fried "cuyes" (a small animal like a guinea-pig).

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