Red Pepper Sauce (Salsa de Aji Colorado
Serve with Chancho a la Chilena (Pork Loin, Chilean Style) or with any plainly cooked meat, poultry, or fish, or with cold meats.
Servings: 2-1/2 cupsPrep Time: 30 mins Cook Time: 24 hrs +
24 fresh hot red peppers, seeded and cut into strips
1 cup wine vinegar
1 clove garlic, chopped
1 teaspoon salt
3/4 cup vegetable oil
1 Put the pepper strips into a bowl and add the vinegar. Leave overnight, stirring with a wooden spoon once or twice. Drain, reserving the vinegar. Put the peppers into a blender or food processor with the garlic, the salt, and enough of the vinegar to reduce them to a puree. Beat in the oil, adding about 1/4 cup of the vinegar to give the sauce the consistency of mayonnaise. For a milder sauce discard the vinegar in which the peppers were soaked and use fresh vinegar. A lot of the heat of the peppers will have soaked out into the vinegar.
2 Serve with Chancho a la Chilena (Pork Loin, Chilean Style) or with any plainly cooked meat, poultry, or fish, or with cold meats.
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