Chilean Pebre - Cilantro Salsa

Recipe by Deantini
READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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