See Also: Appetizers · Sauces and Marinades
Pebre Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Some Chilean recipes call for this to be pureed in a blender. I prefer to finely chop everything so it is more like a salsa than a creamy sauce. Make it as hot as you want by adding more chili peppers.
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/3 cup water
1- 2 cups finely diced fresh cilantro
4-5 fresh green onions, finely diced
2 cloves garlic, finely diced
1-2 small red hot chili peppers, finely diced
1/2 teaspoon sea salt (coarse is wonderful for texture)
In batter bowl whisk the oil, vinegar and water. Add remaining ingredients, stirring well. Allow to stand at room temperature several hours to develop the flavors.
Recipe created 2009-02-04.
