Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Salsa de Aji Colorado

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.


Search for Recipes, Search using Google, or Return to Cookbook Index