© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Lauralie41
Servings: 2 ½ cups
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.
24 hot red pepper, seeded and cut into strips
1 cup wine vinegar
1 garlic clove, chopped
1 teaspoon salt
¾ cup vegetable oil
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 purée. Pour pepper purée back into the large glass bowl and beat in the oil. Add about ¼ cup of the reserved vinegar so that the sauce has the consistency of mayonnaise. Refrigerate until ready to use. Serve with plainly cooked meat, poultry, fish, or cold meats.