Chilean Cilantro Salsa (Pebre)

"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."
 
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photo by Samantha in Ut photo by Samantha in Ut
photo by Samantha in Ut
photo by Lise P. photo by Lise P.
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
Ready In:
2hrs 8mins
Ingredients:
9
Serves:
6
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ingredients

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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.

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Reviews

  1. chcook
    It's good, but I'm not sure if it'd be considered Chilean pebre! I've never seen this at an asado. Also, you're supposed to stuff it into sopapilla!!
     
  2. Lise P.
    This is fantastic! I added 2 extra garlic cloves because we love it and used garlic red wine vinegar because I was out of regular red wine vinegar. I think it's I will use 4 cloves of garlic next time. This has the perfect amount of heat to it as well! Not hot (I used 1 ~extremely~ large jalapeño that I seeded) but very pleasantly warm. I put everything in the blender & made it in one step and I turned out beyond delicious. I made mine very smooth because my husband prefers his salsas that way. I had it on grilled chicken last night & scrambled eggs this morning. This would be a great salad dressing too. This is my new favorite sauce.
     
  3. cooknsmypassion
    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...
     
  4. Little_Sister
    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.
     
  5. Mom2Rose
    ZWT4: A nice change of pace from the normal tomato based salsas!! Hubby LOVED the cilantro in this!!
     
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Tweaks

  1. cooknsmypassion
    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...
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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