Chilean Salsa For Bbq Pebre Recipes

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CHILEAN PEBRE SAUCE

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Provided by bd.weld

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8



Chilean Pebre Sauce image

Steps:

  • Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

CHILEAN PEBRE

In Chile, this is a popular side to go with many dishes, or just eaten with bread. My favorite is to use this to top Chilean empanadas.

Provided by Heidi

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 10m

Yield 6

Number Of Ingredients 9



Chilean Pebre image

Steps:

  • Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 7.2 g, Fat 9.2 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 31.5 mg, Sugar 2 g

½ cup chopped cilantro
¼ cup olive oil
¼ cup red wine vinegar
1 tomato, chopped
1 small onion, chopped
1 lemon, juiced
2 chile peppers, seeded and chopped
2 tablespoons minced garlic
salt and pepper to taste

CHILEAN SALSA FOR BBQ: PEBRE

Provided by Food Network

Categories     condiment

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8



Chilean Salsa for BBQ: Pebre image

Steps:

  • Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1 teaspoon chopped garlic
1 teaspoon red wine vinegar
1 jalapeno, finely chopped
1 scallion, finely chopped
Salt and black pepper

PEBRE (CHILEAN SALSA)

Categories     Tomato

Number Of Ingredients 10



Pebre (Chilean Salsa) image

Steps:

  • Cut the tomatoes, white onion and green chili in brunoises, mince the garlic and cut the cilantro in chiffonade.
  • Season the pebre with olive oil, the spices and white wine.
  • Rectify the flavor with and salt and black pepper.
  • Serve the pebre with Sopaipillas or regular bread

2 Tomatoes
2 Green Chilies (pickled)
1 Olive oil (to taste)
1 Salt (to taste)
1 clove Garlic
1 Black Pepper (to taste)
1 White Wine (shot)
1 Cilantro
1 Merken (smoked & dried chilies)
1 Onion - white or red

CHILEAN SALSA

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

Provided by ratherbeswimmin

Categories     Vegetable

Time 25m

Yield 2 cups

Number Of Ingredients 9



Chilean Salsa image

Steps:

  • In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
  • Transfer mixture to a serving bowl.
  • Add the remaining ingredients and stir to combine.
  • Will keep in the refrigerator for 2-3 days.

Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6

6 garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2 jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or 1 cup vidalia onion
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar

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