Pebre (Chilean Salsa)

Dave DeWitt Recipes Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Pebre (Chilean Salsa)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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


  • ½ large onion, chopped

  • 1 clove garlic, minced

  • ½ teaspoon ground coriander

  • 1 small bunch cilantro, finely minced fine

  • Juice of 2 small lemons

  • 1 ½ tablespoons olive oil

  • 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
Share this Recipe
 

Related posts:

Default ThumbnailOphelia’s Salsa de Habanero Default ThumbnailFresh Hot Pepper Sauce Default ThumbnailGrilled Mahi-Mahi with Pineapple-Jalapeño Salsa Default ThumbnailSalsa Chile de Árbol (Chile de Årbol Sauce)