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Mexican Fire Salsa
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1 cup piquin chiles, stems removed
2 cups apple cider vinegar
2 cloves garlic
1/4 cup olive oil
1 tsp. dried oregano
Steep the chiles in the vinegar until soft, add the remaining ingredients, and place in a blender or a food processor. Blend until smooth.
Let stand several hours to allow the flavors to meld. This sauce will keep for a long time in the refrigerator, as the vinegar acts as a preservative.
(WEAR RUBBER GLOVES WHEN MAKING THIS RECIPE)
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