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.

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