CHILEAN CILANTRO SALSA (PEBRE)
There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.
Provided by Chef Kate
Categories Onions
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
CHILEAN PEBRE - CILANTRO SALSA
This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak
Provided by Deantini
Categories Chilean
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 71.7, Fat 6.9, SaturatedFat 1, Sodium 80.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 0.7
PEBRE - CILANTRO SALSA FROM CHILE
Make and share this Pebre - Cilantro Salsa from Chile recipe from Food.com.
Provided by Jubes
Categories Chilean
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together in a medium bowl and refrigerate.
- If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
- Will keep refrigerated for three or four days.
SALSA DE CILANTRO - PEBRE
I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa.
Provided by Mrs Goodall
Categories Chilean
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a medium bowl and refrigerate.
- Will keep, refrigerated, for 3 or 4 days.
CHILEAN SALSA FOR BBQ: PEBRE
Provided by Food Network
Categories condiment
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.
CHILEAN PEBRE SAUCE
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
CHILEAN PEBRE
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
PEBRE
My take on pebre, the Chilean salsa. Mine uses a rehydrated aji pepper. This is delicious served with bread or alongside eggs, meats, fish, or cheese.
Provided by Buckwheat Queen
Categories Appetizers and Snacks
Dips and Spreads Recipes
Salsa Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
- 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.
- Stir pebre to combine. Top with sliced jalapeno before serving.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 10 g, Fat 13.8 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 88.9 mg, Sugar 4.2 g
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PEBRE (CHILEAN CHILI SALSA) RECIPE — LA FUJI MAMA
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First, whisk together the oil, water, vinegar and smashed garlic in a large bowl until the mixture thickens up a bit. The Vegetables. Next, finely chop up your peppers, onion, scallions and cilantro. Combine. Toss the chopped onion and vegetables into the oil mixture and mix to combine. Season and Refrigerate.
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VEGETARIAN RECIPES AROUND THE WORLD - CHILEAN CILANTRO SALSA …
1 cup packed fresh cilantro leaves ; 1/4 cup water ; Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified. Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to ...
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HOW TO MAKE CHILEAN PEBRE | SOUTH AMERICAN RECIPES, RECIPES, …
Chilean Pebre is a South American condiment that is much like a salsa, made with chilies, onion, cilantro, garlic, oil and more. It is spicy and delicious! It is very fresh and can be used in many different ways, such as a sauce, dipper, spread and more. It is much like Chile’s answer to pico de gallo. #pebre #chileanpebre
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CHILEAN SALSA FOR BBQ: PEBRE | RECIPE | RECIPES, CHILEAN RECIPES, FOOD
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PEBRE - TRADITIONAL CHILEAN SPICY CONDIMENT RECIPE | 196 …
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Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It may also contain chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In Brazil, a similar sauce can be found by the name of Vinagrete ...
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PEBRE - WIKIPEDIA
Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It may also contain chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa
From en.wikipedia.org
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FOOD LUST PEOPLE LOVE: SALSA PEBRE CHILENO
Cut the tomatoes into chunks then chop them finely in the processor. Place the tomatoes and any juice in the bowl with the cilantro and onion. Add in the oil, hot sauce and salt to taste. Stir to combine well. Serve right away or cover the bowl and let it chill in the fridge until ready to serve. Enjoy!
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CHILEAN TOMATO AND PEPPER SAUCE (PEBRE) | SAVEUR
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Pebre sauce is a Chilean salsa where cilantro is the main ingredient. A standard pebre sauce will also include hot Andean peppers like aji amarillo along with onions, oil, and tomatoes. Pebre sauce is spicy, brightly herbaceous, and acidic. Similar to chimichurri sauce, it is the traditional Chilean accompaniment to grilled and roasted meats.
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VEGETARIAN RECIPES AROUND THE WORLD - SALSA DE CILANTRO - PEBRE
2 tablespoons vegetable oil. 1 tablespoon white vinegar. 1 tablespoon fresh lime juice (or lemon) 2 garlic cloves (pressed or minced) salt (to taste) pepper (to taste) Mix all ingredients together in a medium bowl and refrigerate. Will keep, refrigerated, for 3 or 4 days.
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Pebre is the salsa commonly paired with bread that’s both uniquely Chilean and unique to their home. At its most basic, pebre typically includes a finely chopped mix of fresh cilantro, onion, garlic, oil, vinegar, and ají pepper. It’s a vibrant flavor combination of tang and savoriness and a delicate panache of spice.
From triedandtruerecipe.com
RECIPES:'PEBRE' (CHILEAN SALSA)
Do the same with the onion, cilantro, hot pepper (with or without the seeds, depending on how hot you want the 'pebre'). Put it all in (ideally) a clay pan. Smash the garlic in a stone mortar (if you use a wooden mortar, a knife or a food processor - the taste will never be the same). Add to the clay pan. Add the oil, salt and vinegar and mix well.
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Calories per serving: 72. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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Ingredients. 8 scallions, trimmed, white and green parts thinly sliced; 4 fresh aji or serrano peppers, stemmed, seeded, and finely diced; 1 medium bunch fresh cilantro, leaves and tender stems chopped
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1 white onion, finely diced; 2 garlic cloves, crushed; 2 tomatoes, deseeded and finely diced; 1 long green chilli or 2 aji chileno chillies, with seeds, finely chopped; 2 bunches coriander ...
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CHILEAN PEBRE - CILANTRO SALSA RECIPE - FOOD.COM
Apr 29, 2015 - This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak
From pinterest.com