Salsa 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 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.

SALSA DE CILANTRO - PEBRE

Steps:

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

PEBRE - CILANTRO SALSA FROM CHILE

Steps:

• Mix all the ingredients together in a medium bowl and refrigerate.
• If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
• Will keep refrigerated for three or four days.

CHILEAN PEBRE SAUCE

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.