To make 1/2 cup of sauce for hearty stews and casseroles: Puree chillies, salt, garlic and onion. Add lemon juice and allow to stand for 1-2 hours. The sauce can be kept in a covered jar in the refrigerator for a short period, but will ferment if allowed to stand too long.

1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook Submitted