Source: Johnny Alamilla, Alma

Serves 4

INGREDIENTS

2 white onions, diced fine
3 Rocoto chilies, seeded and diced
1 Dried marisol chili
2 cloves Garlic crushed
4 pints Sungold cherry tomatoes
8 Lemon boy or other yellow heirloom tomatoes
2 quarts corn stock
2 tablespoons toasted ground cumin
1 teaspoon ground coriander seed
2 cups fresh lime juice
2 chayotes, diced fine
1 small red onion, diced fine
1 English cucumber, diced fine
Salt and pepper to taste

PREPARATION

1. In a non-reactive saucepan, sweat onions slowly in olive oil until translucent, about 5 min. Add rocoto and marisol chilis and continue cooking for 5 minutes.
   
   
2. Add garlic and tomatoes and slowly simmer for 15-20 min.
   
   
3. Add corn stock, cumin and coriander and simmer slowly for one hour. Allow to cool to room temperature.
   
   
4. Puree in blender working in batches. Add Lime juice and all diced vegetables. Season to taste with salt and pepper.

Photo from EraPhernalia Vintage.