Chilean Cilantro Salsa (Pebre) |
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Prep Time: 8 Minutes Cook Time: 120 Minutes |
Ready In: 128 Minutes Servings: 6 |
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There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from The South American Table, by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood. Ingredients:
1 garlic clove |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 tablespoons olive oil |
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar |
6 green onions, finely chopped |
1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped |
1 cup packed fresh cilantro leaves |
1/4 cup water |
Directions:
1. Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
2. Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
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