This recipe came from my great-aunt Tina. It is very, very old. Honestly if I see this recipe it would never cross my mind to try it, but…I had them when I was a child and they are fabulous!! Times have change and I know we are not suppose to eat raw eggs so if anybody has a suggestion on how to fix that please Z-mail.
When Nana gave me this recipe she only gave me the ingredients, but no measurements, so feel free to change things to your taste.
It is best to refrigerate this salad for at least an hour to let the flavors blend.
Great the next day!
This recipe has been in my family for generations. This is my mom's version.
The amount of olive oil depends on the size of jars you use.
The pepper flakes we use for this recipe are call "Aji Molido", it is not spicy but very flavorful, so please be careful. The first time I make this with regular American Hot pepper flakes I almost kill my boyfriend at the time.(Aji Molido is from Argentina)
I do not know where my aunt got this recipe from, but she made it for me about 15 years ago and it became an automatic favorite. We call it the fish because it's made out of Tuna and on a fish mold. I have no idea what the original name is.
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