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Salsa Picante de Peru (Peruvian Hot Salsa)

Tuesday, 10 November 2009

Description

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.

Ingredients

At a glance

Cuisine

South American

Cooking Method

No Cook

Difficulty

Easy

Heat Level

Chile

Ají

Meal/Course

Sauce/Marinade/Rub

Makes

3/4 cup

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

Methods/steps

Combine all ingredients in a bowl and let sit for at least an hour to 
blend the flavors.

Reviews

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