Salsa De Aji Colorado

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. 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. 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. 3

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