Pebre

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

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.
Pebre

Ingredients

  • salt and pepper to taste
  • 1 tablespoon red wine vinegar
  • ½ lime, juiced
  • 1 clove garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeno pepper, sliced (Optional)
  • 1 roma tomato, quartered
  • 1 dried aji pepper, seeded
  • 1 small onion, peeled and quartered
  • ½ cup fresh cilantro, stems removed

Categories

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