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Chileans have this salsa in their homes for every meal and, why not? It can be used on everything but cornflakes! As prepared from this recipe, pebre commences with a nice side-cheek "glow," proceeds on with a back of the throat grab and climaxes with a tip o’ the tongue tingle--all the while maintaining a tasty, lingering flavor.
Combine all the ingredients in a non-metallic bowl and let sit for at least an hour to blend the flavors.
Ingredients
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½ large onion, chopped
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1 clove garlic, minced
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½ teaspoon ground coriander
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1 small bunch cilantro, finely minced fine
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Juice of 2 small lemons
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1 ½ tablespoons olive oil
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3 tablespoons Ají (chile) sauce, or substitute your favorite thick hot sauce
Instructions
Combine all the ingredients in a non-metallic bowl and let sit for at least an hour to blend the flavors.
| Servings |
| 1 1/2 cups |
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Chileans have this salsa in their homes for every meal and, why not? It can be used on everything but cornflakes! As prepared from this recipe, pebre commences with a nice side-cheek "glow," proceeds on with a back of the throat grab and climaxes with a tip o’ the tongue tingle--all the while maintaining a tasty, lingering flavor.
Ingredients
InstructionsCombine all the ingredients in a non-metallic bowl and let sit for at least an hour to blend the flavors.
|
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