My father’s old store still has a tin of dried ají amarillo from when a customer’s son brought it back from Lima three years ago—I finally worked up the nerve to try making leche de tigre with our local river fish, and ari, the sour hit with ginger was like a shock of afternoon rain. Now I’m wondering if the same technique would work with the fermented bamboo shoot we use for pork, but I need to watch two more YouTube tutorials before I risk it.
#recipes
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