Ingredients
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24
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1
-
1
-
1
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3/4
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-
-
-
-
-
-
-
-
-
Directions
Salsa De Aji Colorado, This sauce can be served with Chancho a la Chilena (Pork Loin, Chilean Style) and for a milder sauce discard vinegar that peppers were soaked in and use fresh vinegar Posted for ZWT 4 – South/Central America and found on recipehound com’s website , This is a very good recipe to tame those too hot peppers from your garden I still have a lot of hot peppers and made this recipe Most of my peppers were green, but the sauce came out a nice, light orange color I added the oil too fast so got a thin sauce, but it tastes great! I served it with roast beef , This sauce can be served with Chancho a la Chilena (Pork Loin, Chilean Style) and for a milder sauce discard vinegar that peppers were soaked in and use fresh vinegar Posted for ZWT 4 – South/Central America and found on recipehound com’s website
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Steps
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1
Done
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In a Large Glass Bowl Add the Pepper Strips and Vinegar. Let Set Overnight and Stir With a Wooden Spoon One or Two Times. Drain the Peppers, Reserving the Vinegar in a Glass Bowl. in a Blender or Food Processor Add the Peppers, Garlic, and Salt. Slowly Pour Enough Vinegar Into the Mixture to Reduce to a Puree. |
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2
Done
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Pour Pepper Puree Back Into the Large Glass Bowl and Beat in the Oil. Add About 1/4 Cup of the Reserved Vinegar So That the Sauce Has the Consistency of Mayonnaise. Refrigerate Until Ready to Use. |
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3
Done
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Serve With Plainly Cooked Meat, Poultry, Fish, or Cold Meats. |
