Pebre (Chilean Hot Salsa) Recipe

Pebre (Chilean Hot Salsa) Recipe

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45 juta s/d 2.5 milyar listing 2018
Pebre (Chilean Hot Salsa) Recipe Pebre (Chilean Hot Salsa) Recipe Pebre (Chilean Hot Salsa) Recipe, Yield : 11/2 cups (354 mL) Heat Scale : Hot Here is the classic hot sauce of Chile, one that is served with grilled or roasted meats. The type of chiles used varies considerably, depending on availability and the cook’s preference. Ingredients : 2 tablespoons (30 mL) olive oil 1 tablespoon (15 mL) red wine vinegar 1/3 cup (79 mL) water 3 fresh yellow or red rocoto chiles, stems and seeds removed, minced (or substitute 3 jalapeños or 1 habanero) 2 cloves garlic, peeled and minced 1/2 cup (118 mL) minced onion 1/2 cup (118 mL) minced cilantro 1 teaspoon (5 mL) minced fresh oregano Salt, to taste Method : Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients, mix well, and let stand for 2 hours to blend the flavors.

Pebre (Chilean Hot Salsa) Recipe

Yield : 11/2 cups (354 mL) Heat Scale : Hot Here is the classic hot sauce of Chile, one that is served with grilled or roasted meats. The type of chiles used varies considerably, depending on availability and the cook’s preference. Ingredients :
    • 2 tablespoons (30 mL) olive oil
    • 1 tablespoon (15 mL) red wine vinegar
    • 1/cup (79 mL) water
    • 3 fresh yellow or red rocoto chiles, stems and seeds removed, minced (or substitute 3 jalapeños or 1 habanero)
    • 2 cloves garlic, peeled and minced
    • 1/2 cup (118 mL) minced onion
    • 1/2 cup (118 mL) minced cilantro
    • 1 teaspoon (5 mL) minced fresh oregano
    • Salt, to taste
Method : Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. chilean hot salsa, chilean hot salsa recipe, how to cook chilean hot salsa, how to cook pebre, how to make chilean hot salsa, how to make pebre, ingredients chilean hot salsa, ingredients pebre, method chilean hot salsa, method pebre, pebre, pebre recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Pebre (Chilean Hot Salsa) Recipe

Article Categories : American Recipes, Recipes

Pebre (Chilean Hot Salsa) Recipe

Yield : 11/2 cups (354 mL)
Heat Scale : Hot

Here is the classic hot sauce of Chile, one that is served with grilled or roasted meats. The type of chiles used varies considerably, depending on availability and the cook’s preference.

Ingredients :

    • 2 tablespoons (30 mL) olive oil
    • 1 tablespoon (15 mL) red wine vinegar
    • 1/cup (79 mL) water
    • 3 fresh yellow or red rocoto chiles, stems and seeds removed, minced (or substitute 3 jalapeños or 1 habanero)
    • 2 cloves garlic, peeled and minced
    • 1/2 cup (118 mL) minced onion
    • 1/2 cup (118 mL) minced cilantro
    • 1 teaspoon (5 mL) minced fresh oregano
    • Salt, to taste

Method :

Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients, mix well, and let stand for 2 hours to blend the flavors.