Salsa De Aji Colorado - cooking recipe

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

Preparation

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.