Salsa Picante de Peru (Peruvian Hot Salsa)
Tuesday, 10 November 2009
This recipe is traditionally served with anticuchos (grilled beef heart)
and corn on the cob, but it's a great accompaniment for any grilled meat.
At a glance
3 fresh ají chiles, seeds and stems removed, minced, or substitute red
serranos or jalapeños
1/2 medium onion, minced
2 green onions, minced including the greens
4 cloves garlic, peeled and crushed
2 tablespoons vegetable oil
2 tablespoons wine vinegar
Combine all ingredients in a bowl and let sit for at least an hour to
blend the flavors.
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