Sangrecita

Name: Sangrecita
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 300 g blood pudding; 1 handful parsley; aji — to serve; canilla bread — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Sangrecita makes its way onto Peruvian breakfast tables with a flair that speaks to the bustling energy of market mornings. This dish is a celebration of rich, earthy flavors, often prepared by hand with a generous use of salt and fat. It's a home-cooked favorite, capturing the spirit of family kitchens where tradition meets the personal touch of each cook. Here, you'll find a version that honors the market's essence while fitting seamlessly into the family routine.

The dish is a harmonious blend of blood pudding's deep, iron-rich taste, brightened by a handful of fresh parsley and the subtle heat of aji. A pinch of fine sea salt brings everything together, creating a satisfying bite that pairs perfectly with a warm canilla bread. It's a dish that embraces the morning with warmth and depth, inviting you to savor each mouthful with the simplicity and comfort of a well-loved home recipe.

Ingredients

300 gblood pudding
1 handfulparsley
aji — to serve
canilla bread — to serve
to tastefine sea salt

Method

Begin by finely chopping 1 handful of parsley and setting it aside. Slice the canilla bread into thick slices, about 1.5 cm each, which will be used for serving. If using fresh aji, finely chop it, removing seeds if you prefer less heat. If using aji paste, have it ready to add later.
Heat a generous amount of vegetable oil in a large frying pan over medium heat. Once the oil is shimmering, add the chopped aji or aji paste. Stir it gently in the oil, allowing the aroma to develop and the aji to soften slightly, which should take about 1-2 minutes.
Add the 300 g of blood pudding to the pan, breaking it up with a wooden spoon into smaller pieces as it cooks. Stir occasionally to ensure even cooking. The blood pudding should start to darken in color and become crumbly in texture, indicating that it is cooking through.
Once the blood pudding is cooked, add the chopped parsley to the pan. Stir it in thoroughly, allowing the parsley to wilt slightly and release its fresh aroma, which should only take about a minute.
Taste the mixture and add fine sea salt to your preference, keeping in mind that the blood pudding may already be seasoned. Stir well to distribute the salt evenly throughout the dish.
Serve the Sangrecita immediately, spooned over the slices of canilla bread. The bread will soak up the flavors, providing a perfect base for the rich and spicy mixture. Enjoy this dish as a hearty breakfast or a satisfying snack.