Chilean Pebre - Cilantro Salsa Recipe

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Chilean Pebre - Cilantro Salsa
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Ingredients:

Directions:

  1. In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
  2. Scrape into bowl. Stir in oil, vinegar, garlic and salt.
  3. If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
  4. The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 74.25 Kcal (311 kJ)
Calories from fat 67.47 Kcal
% Daily Value*
Total Fat 7.5g 12%
Sodium 237.06mg 10%
Potassium 105.25mg 2%
Total Carbs 2.32g 1%
Sugars 0.86g 3%
Dietary Fiber 0.62g 2%
Protein 0.53g 1%
Vitamin C 17.5mg 29%
Iron 0.5mg 3%
Calcium 18.1mg 2%
Amount Per 100 g
Calories 106.94 Kcal (448 kJ)
Calories from fat 97.17 Kcal
% Daily Value*
Total Fat 10.8g 12%
Sodium 341.43mg 10%
Potassium 151.59mg 2%
Total Carbs 3.34g 1%
Sugars 1.24g 3%
Dietary Fiber 0.89g 2%
Protein 0.76g 1%
Vitamin C 25.2mg 29%
Iron 0.8mg 3%
Calcium 26.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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