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  Added: Oct 20, 2006  •  Visited (796)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chilean Hot Sauce
(Pebre)
Before using hot chilies, please read "How to Handle Hot Chilies" article.
What You Need:
  • 2 tablespoons olive oil
  • 1 tablespoon red or white wine vinegar
  • ½ cup water
  • ½ cup finely chopped fresh coriander (cilantro)
  • ½ cup finely chopped onions
  • 1 tablespoon red chili paste, or 1 teaspoon finely chopped, seeded fresh hot chili
  • ¼ teaspoon finely chopped garlic
  • ½ teaspoon salt

  • How To Cook:
    1. In a mixing bowl, combine the oil, vinegar and water, and beat them together with a whisk or fork.

    2. Stir in the coriander, onions, chili paste (or chopped fresh chili), garlic and salt, and taste for seasoning.

    3. Let the sauce stand at room temperature for 2 or 3 hours to develop its flavor before serving.

    4. "Pebre" is a traditional accompaniment for meats and also may be served with porotos granados.

    To Make: about 1¾ cups
    This recipe is also available in:
    Cuisine » Americas » Chile
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Condiments » Oil
    Dish » Sauces & Condiments

     





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