Chilean Pebre Recipes
CHILEAN SALSA FOR BBQ: PEBRE
Provided by Food Network
Categories condiment
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.
CHILEAN PEBRE RECIPE
This quintessential Chilean salsa packs a ton of flavor. Spread Chilean Pebre on bread or use it to accompany grilled meats, chicken, or fish.
Provided by Authentic Food Quest
Categories Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Peel tomatoes and chop them finely.
- To peel tomatoes, cut an "x" on the top of the tomato (opposite the core). Place in boiling water for 25 - 45 seconds or until the skin starts to loosen up. Remove the tomatoes using a slotted spoon and plunge them into cold water. Once cool to the touch, remove the skin using a paring knife and chop.
- Remove the seeds and chop up the pepper
- Chop the onion and cilantro
- Place all of the chopped ingredients in a bowl
- Add mashed or chopped up garlic
- Finally, add the mixture of Chilean olive oil, red wine vinegar, salt and pepper to taste
- The chancho en piedra and pebre are typically served in traditional clay bowls
- Serve at room temperature and enjoy.
Nutrition Facts : Calories 91 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHILEAN PEBRE
In Chile, this is a popular side to go with many dishes, or just eaten with bread. My favorite is to use this to top Chilean empanadas.
Provided by Heidi
Categories World Cuisine Recipes Latin American South American Chilean
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 7.2 g, Fat 9.2 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 31.5 mg, Sugar 2 g
CHILEAN PEBRE SAUCE
Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.
Provided by bd.weld
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g
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- Peel the onion and cut into medium-sized cubes. Add to a food processor and chop until finely minced. Set aside in a bowl.
- Wash the cilantro and dry very well. Remove the stems and save the leaves. Add the leaves to the processor with the vinegar and blend well. Transfer to the bowl with the chopped onion.
- Wash the tomatoes and, if you like, remove the seeds. Use the food processor to chop the tomatoes as well. When finished, add the tomatoes to the cilantro and onion.
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- Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.
- Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre.
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- Chilean Pebre Sauce Recipe by All Recipes. Pebre is most commonly served with bread as a starting dish before the main meal. However, it can also be used on various meats, and will always be a fan favorite at a barbecue.
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- Authentic Chilean Salsa by Bacon is Magic. This Chilean salsa has a thinner consistency than many of the other recipes that I have looked at today, making it an ideal dipping sauce for bread and tortilla chips or a glaze for meats.
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- Spicy Chilean Pebre by Cheap Recipe Blog. Another vibrantly green pebre recipe, this one is not only easy to make but also incredibly cheap! You’ll be using cilantro and jalapeno peppers to get such a bright color, and there are no other vegetables used.
- Pebre Sauce Recipe by Que Rica Vida. This chunky and wet pebre sauce is so divine that you’ll never want to use another sauce again. It’s another mainly green sauce, but there are tomatoes in this recipe.
- Chilean Chili Pepper Salsa Pebre by The Spruce Eats. Pebre doesn’t traditionally have a brown color, but that doesn’t take away from the amazing burst of flavors from this recipe.
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