1/1 Photo of Chilean Pebre - Cilantro Salsa
This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak
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Units: US | Metric
- 1In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
- 2Scrape into bowl. Stir in oil, vinegar, garlic and salt.
- 3If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
- 4The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.
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Nutritional Facts for Chilean Pebre - Cilantro Salsa
Serving Size: 1 (70 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 71.7
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 80.7 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.8 g
- Sugars 1.1 g
- Protein 0.6 g
The following items or measurements are not included:
sherry wine vinegar