{"id":2205,"date":"2012-11-11T21:00:47","date_gmt":"2012-11-12T01:00:47","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=2205"},"modified":"2021-10-26T08:02:42","modified_gmt":"2021-10-26T13:02:42","slug":"receta-salsa-sriracha-hecha-en-casa","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-salsa-sriracha-hecha-en-casa\/","title":{"rendered":"Sriracha: Salsa de Aj\u00ed hecha en casa"},"content":{"rendered":"<p>La Sriracha es una salsa picante de origen Thai \u2013que se ha hecho famosa en Occidente gracias a la &#8220;<em>Cock Brand Sriracha<\/em>&#8221; de origen chino-vietnamita. Es una salsa de aj\u00ed, ajo, sal y az\u00facar que se deja fermentar antes de agregarle vinagre. Es excelente e incluso levemente adictiva. Esta es nuestra experiencia prepar\u00e1ndola.<!--more--><\/p>\n<h2>Ingredientes de la Sriracha<\/h2>\n<p>Los ingredientes de la sriracha son:<\/p>\n<ul>\n<li>400 gramos de aj\u00edes frescos enteros, idealmente jalape\u00f1os rojos. Nosotros sustituimos por aj\u00ed cacho de cabra con todo \u00e9xito.<\/li>\n<li>4 dientes de ajo picados<\/li>\n<li>1 cucharada sopera de sal<\/li>\n<li>3 cucharadas soperas de az\u00facar morena<\/li>\n<li>1\/2 taza de vinagre blanco.<\/li>\n<\/ul>\n<div>Recomendamos comenzar la preparaci\u00f3n un d\u00eda en la tarde-noche.<\/div>\n<div>El procedimiento \u2013que toma unos 5 d\u00edas\u2013 es el siguiente:<\/div>\n<div>\n<figure id=\"attachment_2206\" aria-describedby=\"caption-attachment-2206\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2206 \" title=\"Aj\u00edes Rojos\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-07_21-55-43_545.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2206\" class=\"wp-caption-text\">Lavar bien los aj\u00edes<\/figcaption><\/figure>\n<figure id=\"attachment_2207\" aria-describedby=\"caption-attachment-2207\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2207 \" title=\"Aj\u00edes rojos picados\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-07_21-56-31_559.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2207\" class=\"wp-caption-text\">Picarlos en trozos grandes<\/figcaption><\/figure>\n<figure id=\"attachment_2208\" aria-describedby=\"caption-attachment-2208\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2208\" title=\"2012-11-07_21-58-25_779\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-07_21-58-25_779.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2208\" class=\"wp-caption-text\">Sugerencia: lavarse muy bien las manos despu\u00e9s de picar los aj\u00edes<\/figcaption><\/figure>\n<figure id=\"attachment_2209\" aria-describedby=\"caption-attachment-2209\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2209\" title=\"2012-11-07_22-08-16_321\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-07_22-08-16_321.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2209\" class=\"wp-caption-text\">A\u00f1adir la sal, el az\u00facar y el ajo picado. Dejar reposar de un d\u00eda para el otro.<\/figcaption><\/figure>\n<figure id=\"attachment_2210\" aria-describedby=\"caption-attachment-2210\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2210\" title=\"2012-11-08_11-16-19_134\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-08_11-16-19_134.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2210\" class=\"wp-caption-text\">Al d\u00eda siguiente el aj\u00ed deber\u00eda haberse ablandado un poco y soltado jugo.<\/figcaption><\/figure>\n<figure id=\"attachment_2211\" aria-describedby=\"caption-attachment-2211\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2211\" title=\"2012-11-08_11-18-00_209\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-08_11-18-00_209.jpg?resize=610%2C813&#038;ssl=1\" alt=\"\" width=\"610\" height=\"813\" \/><figcaption id=\"caption-attachment-2211\" class=\"wp-caption-text\">Echamos todo a la juguera\u2026<\/figcaption><\/figure>\n<figure id=\"attachment_2212\" aria-describedby=\"caption-attachment-2212\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2212\" title=\"2012-11-08_11-21-37_977\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-08_11-21-37_977.jpg?resize=610%2C813&#038;ssl=1\" alt=\"\" width=\"610\" height=\"813\" \/><figcaption id=\"caption-attachment-2212\" class=\"wp-caption-text\">\u2026y lo molemos hasta obtener trozos peque\u00f1os de aj\u00ed<\/figcaption><\/figure>\n<figure id=\"attachment_2213\" aria-describedby=\"caption-attachment-2213\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2213\" title=\"2012-11-08_11-27-21_177\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-08_11-27-21_177.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2213\" class=\"wp-caption-text\">Una vez molido, lo dejamos reposar 5 d\u00edas.<\/figcaption><\/figure>\n<p>La mezcla deber\u00eda comenzar a fermentar al segundo d\u00eda, y burbujear hasta el quinto d\u00eda.<\/p>\n<p>Cuando la mezcla deje de burbujear, es el momento de volver a moler. De vuelta a la juguera.<\/p>\n<figure id=\"attachment_2214\" aria-describedby=\"caption-attachment-2214\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2214\" title=\"2012-11-11_11-36-21_402\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-11_11-36-21_402.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2214\" class=\"wp-caption-text\">Echamos la mezcla fermentada a la juguera junto con el vinagre.<\/figcaption><\/figure>\n<figure id=\"attachment_2215\" aria-describedby=\"caption-attachment-2215\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2215\" title=\"2012-11-11_11-40-07_471\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-11_11-40-07_471.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2215\" class=\"wp-caption-text\">Licuamos hasta obtener una mezcla lo m\u00e1s homog\u00e9nea posible. Luego es el momento de colar.<\/figcaption><\/figure>\n<figure id=\"attachment_2216\" aria-describedby=\"caption-attachment-2216\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2216\" title=\"2012-11-11_11-41-58_438\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-11_11-41-58_438.jpg?resize=610%2C458&#038;ssl=1\" alt=\"Colamos la salsa sobre una olla, y dejamos las semillas del aj\u00ed y otros restos grandes en el colador.\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2216\" class=\"wp-caption-text\">Colamos la salsa sobre una olla, y dejamos las semillas del aj\u00ed y otros restos grandes en el colador.<\/figcaption><\/figure>\n<figure id=\"attachment_2217\" aria-describedby=\"caption-attachment-2217\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2217\" title=\"2012-11-11_11-44-49_3\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-11_11-44-49_3.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2217\" class=\"wp-caption-text\">Le damos un hervor y reducimos hasta que tenga la consistencia deseada.<\/figcaption><\/figure>\n<figure id=\"attachment_2218\" aria-describedby=\"caption-attachment-2218\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2218\" title=\"2012-11-11_11-55-05_123\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-11_11-55-05_123.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2218\" class=\"wp-caption-text\">Luego lo dejamos enfriar un poco, hasta que est\u00e9 tibio o a temperatura ambiente.<\/figcaption><\/figure>\n<figure id=\"attachment_2219\" aria-describedby=\"caption-attachment-2219\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2219\" title=\"2012-11-11_12-03-08_494\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-11_12-03-08_494.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2219\" class=\"wp-caption-text\">Luego embotellamos.<\/figcaption><\/figure>\n<figure id=\"attachment_2220\" aria-describedby=\"caption-attachment-2220\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2220\" title=\"2012-11-11_12-08-45_160\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/sriracha_optimizada\/2012-11-11_12-08-45_160.jpg?resize=610%2C458&#038;ssl=1\" alt=\"\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-2220\" class=\"wp-caption-text\">No nos olvidemos de etiquetar la botella. No queremos que alguien la confunda con salsa de tomates \u00bfo s\u00ed?<\/figcaption><\/figure>\n<p>Nos qued\u00f3 muy, muy, muy buena.<\/p>\n<p>Menos picante que la m\u00edtica <em>Rooster Sauce<\/em>, y para mi gusto un poco m\u00e1s de az\u00facar habr\u00eda sido un aporte.<\/p>\n<p>Lo bueno es que eso nos da la perfecta excusa para iterar, y para plantar jalape\u00f1os en el jard\u00edn.<\/p>\n<h2>Algunos enlaces<\/h2>\n<ul>\n<li><a title=\"Oda a la sriracha\" href=\"http:\/\/theoatmeal.com\/comics\/sriracha\">Verdadero amor por la Sriracha en The Oatmeal<\/a>.<\/li>\n<li><a title=\"Receta de Sriracha\" href=\"http:\/\/www.seriouseats.com\/2010\/04\/homemade-sriracha-chile-sauce.html\">La otra fuente de la receta<\/a>.<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Receta de la salsa Sriracha, salsa picante de origen tailand\u00e9s<\/p>\n","protected":false},"author":1,"featured_media":3455,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[89,351,63],"class_list":["post-2205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","tag-aji","tag-recetas","tag-salsas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/hd.jpg?fit=610%2C153&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-zz","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1145,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pad-thai\/","url_meta":{"origin":2205,"position":0},"title":"Receta de Pad Thai","author":"Le-Fort.org","date":"16 de Agosto, 2011","format":false,"excerpt":"El Pad Thai es un plato de tallarines de arroz con pollo, camarones o tofu y verduras de origen tailand\u00e9s. Es excelente y aqu\u00ed te contamos c\u00f3mo se prepara.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/hd-padthai.jpg?fit=600%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/hd-padthai.jpg?fit=600%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/hd-padthai.jpg?fit=600%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":5345,"url":"https:\/\/le-fort.org\/cocina\/filete-mongoliano-nunca-mongolia\/","url_meta":{"origin":2205,"position":1},"title":"El Filete Mongoliano nunca fue de Mongolia","author":"Le-Fort.org","date":"18 de Marzo, 2014","format":false,"excerpt":"Receta de filete mongoliano, plato t\u00edpico de la comida china, que no tiene nada que ver con la cocina de Mongolia. Carne, ceboll\u00edn, salsa de soya, salsa Hoisin, ajo, y aj\u00ed.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/filete-mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/filete-mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/filete-mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/filete-mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/filete-mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1588,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pasta-a-la-puttanesca\/","url_meta":{"origin":2205,"position":2},"title":"Receta de Pasta a la Puttanesca","author":"Le-Fort.org","date":"12 de Noviembre, 2011","format":false,"excerpt":"La salsa puttanesca es la salsa de las putas, pero no por una cosa afrodis\u00edaca. Aprende m\u00e1s aqu\u00ed","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/puttanesca-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4944,"url":"https:\/\/le-fort.org\/cocina\/spaghetti-a-la-puttanesca-blanca\/","url_meta":{"origin":2205,"position":3},"title":"Spaghetti a la Puttanesca Blanca","author":"Le-Fort.org","date":"24 de Septiembre, 2013","format":false,"excerpt":"Los tallarines a la Puttanesca blanca consisten en tallarines con una salsa de ajo salteado en aceite de oliva, con anchoas, aceitunas y alcaparras. Es una puttanesca sin tomate, en resumen. Al igual que su hermana roja, es deliciosa.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2322,"url":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","url_meta":{"origin":2205,"position":4},"title":"Receta: Penne con Salsa Amatriciana","author":"Le-Fort.org","date":"3 de Diciembre, 2012","format":false,"excerpt":"Aprende la receta de la salsa Amatriciana para las pastas. Tocino, mantequilla, tomate, aj\u00ed.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":4770,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-calamares-al-pil-pil-y-alcaparras\/","url_meta":{"origin":2205,"position":5},"title":"Tallarines con Calamares al Pil-pil y Alcaparras","author":"Le-Fort.org","date":"14 de Julio, 2013","format":false,"excerpt":"Tallarines con una salsa de calamares al pil-pil y alcaparras.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=2205"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2205\/revisions"}],"predecessor-version":[{"id":15841,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2205\/revisions\/15841"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/3455"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=2205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=2205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=2205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}