Ingredients
-
1
-
1/4
-
1/4
-
2
-
2
-
6
-
1 - 2
-
1
-
1/4
-
-
-
-
-
-
Directions
Chilean Cilantro Salsa (Pebre), There are many variations of pebres, mildly hot or very hot, according to taste This one is adapted from The South American Table, by Maria Baez Kijac You can add one finely chopped tomato to the salsa, if you like Serve in a small bowl with grilled meat, chicken or seafood , It’s good, but I’m not sure if it’d be considered Chilean pebre! I’ve never seen this at an asado Also, you’re supposed to stuff it into sopapilla!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mash Garlic, Salt and Pepper Into a Paste in a Medium Bowl. Whisk in Oil and Vinegar Until Emulsified. |
|
2
Done
|
Place Green Onions, Jalapeno, Cilantro and Water in a Blender; Pulse Until Minced, but not Pureed, About 10 Seconds. Stir Into the Oil and Vinegar Mixture. Cover; Let Stand 2 Hours to Develop Flavors. |
