Pebre (Chilean Hot Salsa)
Wednesday, 11 November 2009
Here is the classic hot sauce of Chile, one that is served with grilled
or roasted meats. The type of chiles used varies considerably, depending
on availability and the cook's preference.
At a glance
1 1/2 cups
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/3 cup water
3 fresh yellow or red rocoto chiles, seeds and stems removed, minced, or
substitute 3 jalapeños or 1 habanero
2 cloves garlic, minced
1/2 cup minced onion
1/2 cup minced cilantro
1 teaspoon minced fresh oregano
Salt to taste
Combine the olive oil, vinegar, and water in a bowl and beat with a
whisk. Add the remaining ingredients, mix well, and let stand for 2
hours to blend the flavors.
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