From: Chef Gastón Acurio, La Mar, San Francisco. Yield: 4 servings. Panchita Salsa: 1 bag Rocoto peppers ½ tomato 1¾ oz. garlic ½ lb. red onions ½ bunch fresh parsley to taste, salt and pepper 5¼ oz. soda crackers 2 cups water 2 cups canola oil Anticuchos: 18 oz. protein (mahi mahi, chicken, skirt steak) 2 red onions, peeled and cores removed, cut into 1" wedges 2 red bell peppers, cored, seeds and ribs removed, cut into 1" × 1½" rectangles as needed, scallions as needed, ...

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