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Chilean Hot Sauce
(Pebre)
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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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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
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| How To Cook: |
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1. In a mixing bowl, combine the oil, vinegar and water, and beat them together with a whisk or fork.
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2. Stir in the coriander, onions, chili paste (or chopped fresh chili), garlic and salt, and taste for seasoning.
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3. Let the sauce stand at room temperature for 2 or 3 hours to develop its flavor before serving.
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4. "Pebre" is a traditional accompaniment for meats and also may be served with porotos granados.
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