Salsa de ají colorado (Red pepper sauce)

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Salsa de ají colorado (Red pepper sauce)
Salsa de ají colorado (Red pepper sauce)
Salsa de ají colorado (Red pepper sauce)
Servings:Servings: 80 - Makes almost 500ml of chilli sauce
Calories per serving:20
Ready in:1 day, 15 minutes
Prep. time:1 day, 15 minutes
Cook time:None
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:20th October 2012
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This recipe needs advance preparation!

A very hot sauce from Chile.


Ingredients

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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 vinegar to 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

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