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"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."
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25 m servings 164
Original recipe yields 2 servings


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  1. Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
  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.
  3. Stir pebre to combine. Top with sliced jalapeno before serving.

Nutrition Facts

Per Serving: 164 calories; 13.8 10 1.6 0 89 Full nutrition

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