Cayenne Sauce (Argentinean Cayena)

This salsa cayena is one of the sauces that are traditionally served with empanadas in Argentina. This version contains tomatoes and red chillies, which gives it its vibrant red colour.

2 tomatoes
1 small onion
1 clove garlic
1 fresh small red chilli, finely diced
1 Tbsp. aji molido
3 tsp. cayenne pepper
2 oz (¼ cup) extra-virgin olive oil (60 mL)
sea salt
black pepper, freshly ground

Cut the tomatoes in half and grate the flesh, discarding the skin. Chop the onion and garlic.

Mix together, then add the chilli, aji molido, if using, cayenne pepper, oil, salt and pepper.

Store in an airtight container.

Makes 375 mL

Cook's Notes: Aji molido is a very common condiment in Argentinian cuisine, made from dried capsicum flakes. It can be found in Argentinian grocery stores.