This recipe is traditionally served with anticuchos (grilled beef heart)
and corn on the cob, but it's a great accompaniment for any grilled meat.
3 fresh ají chiles, seeds and stems removed, minced, or substitute red
serranos or jalapeños
1/2 medium onion, minced
2 green onions, minced including the greens
4 cloves garlic, peeled and crushed
2 tablespoons vegetable oil
2 tablespoons wine vinegar
Combine all ingredients in a bowl and let sit for at least an hour to
blend the flavors.