Pebre Recipes

CHILEAN SALSA FOR BBQ: PEBRE

Steps:

• Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

CHILEAN PEBRE

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.

PEBRE

Steps:

• Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
• Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
• Stir pebre to combine. Top with sliced jalapeno before serving.

PEBRE

Steps:

• Combine first 9 ingredients(parsley through garlic) in a food processor; pulse until minced, scraping the sides occasionally.
• Place herb mixture in a bowl, cover and refrigerate 1 hour. Stir in the oil before serving.
• Yield: 8 servings.

SALSA DE CILANTRO - PEBRE

Steps:

• Mix all ingredients together in a medium bowl and refrigerate.
• Will keep, refrigerated, for 3 or 4 days.

PEBRE SAUCE

Steps:

• Puree all ingredients in a blender. Let stand for 2 hours before serving.

CHILEAN PEBRE RECIPE

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.