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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.

Steps

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.

Ingredients

hot red peppers, wine vinegar, garlic clove, salt, vegetable oil