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.

Gallery

Recipe Summary

prep:
10 mins
additional:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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

164 calories; protein 1.6g; carbohydrates 10g; fat 13.8g; sodium 88.9mg. Full Nutrition
Advertisement
Advertisement