Spicy milk sauce

This thick and fiery ají de leche from Bolivar City is a superb accompaniment to fried fish and can be served as a condiment alongside empanadas and tamales. It also acts as an amazing flavour picker-upper when stirred in to fish chowder. Store in the fridge and use within three to four days.

Makes about 750ml

750ml whole milk

2-4 habanero or scotch bonnet peppers

2 spring onions, coarsely chopped

2 garlic cloves

4-6 tbsp coriander, coarsely chopped

2 tsp salt, or to taste

1 Combine all of the ingredients in a blender or food processor and blitz until they have turned into a puree.

2 With a wooden spoon, force the sauce through a sieve into a bowl, pressing against the solids to extract as much of the liquid as possible. Store in an airtight jar.

Author

Gran Cocina Latina: The Food of Latin America by Maricel E Presilla (WW Norton & Co)