Pebre

This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It's also delicious spooned over scrambled eggs or quesadillas.  Note:  Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha.

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • Remove the large stems from the cilantro and chop the leaves and small stems finely. Add all ingredients to a medium-sized bowl. Stir well to combine.
  • Press down on the salsa to create a flat, even surface. Pour water over the salsa, so the it barely covers the contents, adding a slight amount more if necessary.
  • Without stirring, place the salsa in the fridge for at least one hour. Stir just before serving.
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RECIPE MADE WITH LOVE BY

@gailanng
Contributor
@gailanng
Contributor
"This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It's also delicious spooned over scrambled eggs or quesadillas.  Note:  Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha."
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  1. gailanng
    This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It's also delicious spooned over scrambled eggs or quesadillas.  Note:  Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha.
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