From Peru's Pantry: A Hearty & Healthy Garlic "Sangrecita"
Details
A surprisingly delicious and deeply nutritious sauté that puts garlic and herbs at the forefront.
Ingredients
Instructions
Cook the Blood
If starting with raw blood, bring a pot of water to a boil with a few mint sprigs. Carefully add the blood and cook for about 15 minutes until it coagulates and firms up. Once cooked, remove it from the water, let it cool slightly, and then chop it into small, fine pieces.
Sauté the Aromatics
Heat a generous amount of vegetable oil in a large skillet or wok over medium heat. Add the chopped red onion and the white parts of the spring onion, and cook until soft and translucent. Add the minced garlic, chopped ají amarillo, and ají panca paste (if using). Cook for another few minutes until fragrant, being careful not to burn the garlic.
Combine and Season
Add the chopped, cooked blood to the skillet. Stir well to combine it with the aromatic base. Season with salt, pepper, and cumin. Continue to sauté, stirring regularly, for about 5-7 minutes to allow the flavors to meld together.
Finish with Fresh Herbs
Turn off the heat and fold in the chopped cilantro, parsley, mint, and the green parts of the spring onion. This will keep their flavor fresh and vibrant.
Serve
Serve the Sangrecita hot, traditionally accompanied by fried yuca, sweet potato, or crusty bread to soak up all the delicious flavors.
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