Yield: 1 -1/2 cups
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 tablespoon | Red wine vinegar |
⅓ cup | Water |
4 eaches | Fresh Aji chiles; seeds and stems removed, minced |
\N \N | OR |
1 each | Habanero; as above |
2 cloves | Garlic; minced |
½ cup | Onion; minced |
½ cup | Cilantro; minced |
1 teaspoon | Fresh oregano; minced |
\N \N | Salt to taste |
Combine the olive oil, vinegar, and water in a bowl and beat with a whisk.
Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.
The Authors' heat scale: HOT
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95