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Chilean Cilantro Salsa (Pebre)
By Chef Kate on October 08, 2006
Photo by Samantha in Ut
11 Reviews
- Prep Time: 8 mins
- Total Time: 2 hrs 8 mins
- Servings: 6
Photo by Samantha in Ut
About This Recipe
"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."
Ingredients
- 1 garlic clove
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
- 6 green onions, finely chopped
- 1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
- 1 cup packed fresh cilantro leaves
- 1/4 cup water
Directions
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (35 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 46.8
- Calories from Fat 41
- 87%
- Amount Per Serving
- %
- Total Fat 4.5g
- 7%
- Saturated Fat 0.6g
- 3%
- Cholesterol 0.0mg
- 0%
- Sugars 0.4 g
- Sodium 101.0mg
- 4%
- Total Carbohydrate 1.5g
- 0%
- Dietary Fiber 0.5g
- 2%
- Sugars 0.4 g
- 1%
- Protein 0.3g
- 0%
Reviews
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"Love this Recipe!!!can you say Yummy Yum Yum;) i used lime juice instead of vinegar and made a Salad dressing for my Greens...Delishhhhhh..."
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"This is an awesome salsa! Used red wine vinegar and diced jalapeno from a jar. Served tonight on the side with Recipe #171002. Great with tortilla chips, too! The more it chills the better."
By Little_Sister on October 14, 2008 | 726608
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"ZWT4: A nice change of pace from the normal tomato based salsas!! Hubby LOVED the cilantro in this!!"
By Mom2Rose on June 13, 2008 | 650713
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"Oh it is about time I find such a perfect green salsa recipe! I grow my own herbs and cilantro being one of my favorite I couldn't wait to try this. I used red wine vinegar which I worried would be too strong or make it too vinegary but it was perfect. I used a large jalapeno seeded. Served with recipe #116856 Made for ZWT 4"
By Samantha in Ut on June 10, 2008 | 648450
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"As a cilantro lover this really caught my eye. I used two Thai chile peppers because my store was out of jalapenos. I also added a little more garlic. Great with chips but I've saved it in the fridge to serve with grilled chicken,which will be fabulous. For ZWT."
By Vicki in CT on June 08, 2008 | 647498
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"My sister-in-law from Guatemala won't cough up all her secret recipes, this is one of them without the vinegar & pepper. Great on scrambled eggs w/cheese! I put it in a squirt bottle with cap."
By Chef #779861 on March 02, 2008 | 590664
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"Terrific!!! i have been nibbling on it for 2 hours and cant stop."
By MarraMamba on January 20, 2008 | 560963
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"Fabulous! Served with tortilla chips, I had to stop my Dh from eating the whole thing. I only used 1/2 of a jalapeno because I am a wimp. Will make this again and again!"
By JenniferK2 on November 29, 2007 | 524792
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"DH has an addiction to the _green sauce_ at a local South American restaurant. Since he refuses to attend the 12-step program, I've dutifully yet unsuccessfully attempted to duplicate the sauce just to keep him eating at home. This time he’ll be believing I went there for lunch and brought home leftovers. ;-) I used 2 big, fat jalapenos - seeds, ribs and all. See me breathing fire? I also used 1/4 cup flat parsley to a 3/4 cup cilantro just to smooth the flavor. After the allotted mellowing and mingling time, I thought it needed just a touch of lime juice. Then it was absolutely the *perfect* sauce! Kate, you are my new best friend for posting this recipe! Thanks so much!"
By SusieQusie on September 28, 2007 | 487321
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"very authentic and yummy!"
By celly on January 05, 2007 | 355486
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"If you have never tried this--you are missing out on one of life's greatest pleasures. Make sure you get as much stem off the cilantro as possible. It is FABULOUS with crusty bread, tortilla chips or as a nice topping for grilled fish, chicken or pork."
By Callu on December 31, 2006 | 353232
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