Recipe: Red Chile Sauce (Salsa de Aji Colorado a la Chilena)

Red Chile Sauce (Salsa de Aji Colorado a la Chilena)
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
1 cup	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
15 ripe red serrano or jalapeno chiles	1 cup red wine vinegar	1 clove garlic, crushed
1 tablespoon salt

`1`	Cut off the little stems from the chiles and discard the seeds, for a milder salsa. Place the chiles in a glass bowl, and add the vinegar, garlic, and salt. Cover and let marinate overnight. This step will slightly soften the skin of the chiles.
`2`	Transfer the chiles and 1/2 cup of the vinegar mixture to a blender. Puree until the mixture has the consistency of a barbecue sauce (seeds still intact) or, if you discarded the seeds, puree to absolute smoothness. Store this salsa in tightly sealed jars. It will kep in the refrigerator for several months, and it just gets better with age.