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Foraging with Alexis Nikole Nelson.
Solterito, often described as Peruvian chopped salad, was our inspiration for this colorful dish. Classic solterito (which translates from the Spanish as “little bachelor”) is made with choclo, a starchy Peruvian corn, and labor-intensive fava beans. To simplify, we took a few liberties with the ingredients. We use Yukon Gold potatoes as a buttery, starchy salad base and add canned pigeon peas (or butter beans). And in place of Peruvian rocoto chili, we spice things up with a combination of habanero (for heat) and a mini red sweet pepper (for color). Tomatoes and cilantro bring bright notes, and olive and queso fresco counter with savoriness.
mini red sweet pepper OR ¼ red bell pepper, stemmed, seeded and roughly chopped
habanero chili, stemmed, seeded and roughly chopped
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