Prep 45 mins
Cook 0 mins
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.
- 24 hot red peppers, seeded and cut into strips
- 1 cup wine vinegar
- 1 garlic clove, chopped
- 1 teaspoon salt
- 3⁄4 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 puree.
- 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.
- Serve with plainly cooked meat, poultry, fish, or cold meats.
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.