Pebre

This version of the Chilean salsa pepre uses a rehydrated aji pepper. The salsa tastes great served with bread or alongside eggs, meats, fish, or cheese.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 164 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon red wine vinegar
• 1 clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• 1 jalapeno pepper, sliced
• 1 roma tomato, quartered
• 1 dried aji pepper, seeded
• 1 small onion, peeled and quartered
• 0.5 lime, juiced
• 0.5 cup fresh cilantro, stems removed

Recipe Instructions

Step 1

Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.

Step 2

Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.

Step 3

Stir pebre to combine. Top with sliced jalapeno before serving.