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.

• Ready In: 45 mins
• Yields: 2 1/2 cups

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Serve with plainly cooked meat, poultry, fish, or cold meats.