Salsa de ají colorado (Red pepper sauce)

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A very hot sauce from Chile.

Ingredients

• 24 fresh red chillies, seeded if desired, and cut into strips
• 280 ml white wine vinegar
• Garlic to taste, chopped
• 1 teaspoon salt
• 140 ml oil

Method

1. Put the chillies into a bowl, add the vinegar and leave overnight stirring with a wooden spoon a couple of times.
2. Drain, but keep the vinegar.
3. Blend the chillies, garlic and salt, with enough vinegarto reduce them to a purée.
4. Beat in the oil, adding about 4 tablespoons of the vinegar to give the sauce the consistency of mayonnaise.

Serving suggestions

Goes well with Chancho a la chilena and any plainly cooked meat, poultry, fish or with cold meats.

See also

• Many other chilli sauce recipes