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Recipe from: Mark Preston
Wear rubber gloves when making this recipe!
1 Cup piquin chiles, stems removed
2 Cups apple cider vinegar
2 Cloves garlic
¼ Cup olive oil
1 Teaspoon dried oregano
Steep the chiles in the vinegar until soft, add the remaining ingredients, and place in a blender or a food processor. Blend until smooth. Let stand several hours to allow the flavors to meld. This sauce will keep for a long time in the refrigerator, as the vinegar acts as a preservative.