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