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Porteño hot sauce


Ben Milgate and Elvis Abrahanowicz refrigerate the sauce for two weeks before using, but you can skip this step if you like.

You'll need

500 gm long red chillies, roughly chopped 500 ml white vinegar 2 tbsp fine sea salt 2 tbsp caster (superfine) sugar

Method

  • 01
  • Place all the ingredients in a large saucepan and bring to the boil over medium heat. Once boiling, turn down and simmer for 5 minutes. Remove from the heat, allow to cool a little, then put in a blender and process until smooth. Place the mixture in a container, then cover and leave in the fridge for 2 weeks so the flavours can develop.
  • 02
  • Pass through a fine sieve, taste and adjust the seasoning to your liking (adding more salt or sugar if needed). Put into a bottle or jar and store in the fridge. It will keep for up to 3 months. Makes 630ml.

Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.


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