Pebre (Chilean Salsa)

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Pebre (Chilean Salsa)
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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
Servings
1 1/2 cups
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
Servings
1 1/2 cups
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