A common condiment in Argentinian cuisine made from dried capsicum flakes.
This sauce only takes 15 minutes to prepare and makes 875 ml (30 fl oz/3½ cups).
2 white onions
2 red capsicums (peppers)
1 fresh small red chilli
150g (5½ oz/1 bunch) flat-leaf (Italian) parsley
90g (3¼ oz/1 bunch) coriander (cilantro)
250ml (9 fl oz/1 cup) red wine vinegar or sherry vinegar
300ml (10½ fl oz) sunflower oil
1 fresh bay leaf
1 cinnamon stick
2 garlic cloves, unpeeled, bruised
Salt, black pepper
2 tbsp dried oregano
2 tbsp aji molido* or 1 tbsp chilli flakes
3 tsp ground cumin
2 tbsp paprika
Combine the dry spices in a large bowl and pour over 100ml (3 1/2 fl oz) of boiling water to bring out their flavours.
Allow to cool.
Finely dice the onion, capsicum and chilli. Chop the parsley and coriander leaves. Mix the vegetables and the herbs in a food processor, then add the spice mixture.) Add the vinegar, oil, bay leaf, cinnamon stick and the bruised garlic cloves, stirring to combine. Season with salt and pepper and spoon into an airtight jar.
The sauce will keep in the fridge for about 10 days. Remove the garlic before serving.