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

• Ready In: 15 mins
• Serves: 8

Ingredients

• 2  green onions, chopped
• 1  cup cilantro, fresh, packed
• 1  cup parsley, fresh
• 2  jalapeno peppers, seeded and finely chopped
• 1⁄2 cup water
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup sherry wine vinegar or 1⁄4 cup red wine vinegar
• 2  garlic cloves, minced
• 1⁄4 teaspoon salt
• 2  tomatoes, seeded and finely diced

Directions

1. In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
2. Scrape into bowl. Stir in oil, vinegar, garlic and salt.
3. If 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.
4. The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.