Chilean Pebre - Cilantro Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak Ingredients:
2 green onions, chopped |
1 cup cilantro, fresh, packed |
1 cup parsley, fresh |
2 jalapeno peppers, seeded and finely chopped |
1/2 cup water |
1/4 cup extra virgin olive oil |
1/4 cup sherry wine vinegar or 1/4 cup red wine vinegar |
2 garlic cloves, minced |
1/4 teaspoon salt |
2 tomatoes, seeded and finely diced |
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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