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Chilean Sauce 8 Servings

INGREDIENTS

1 c Olive oil
1/2 c Red wine vinegar
1 c Chopped yellow onion
1/2 c Chopped cilantro, yep half
a cup- BJ
1/2 c Chopped parsley
4 Cloves, medium garlic
minced
4 Habanero chiles, stemmed
Salt and freshly ground
black pepper to taste

INSTRUCTIONS

"Pebre is a popular Chilean hot sauce traditionally served as a meat
or chicken accompaniment.  It's also delicious atop grilled tomatoes.
A lovely bright-green color, pebre has a fresh garden taste with none
of the sweet overtones of many hot sauces. Although, this recipe  calls
for only two habaneros, they are not masked by a sugar base,  and their
zesty heat springs forward alongside the cilantro, parsley  and garlic.
Warn your guests that this is no regular steak sauce, but  rather an
equivalent to the hot mustard sauce served in Japanese  restaurants. A
judicious spoonful per serving is plenty." - Hot Licks  Combine all
ingredients in a blender and puree.  To allow flavors to  develop, let
the sauce stand at room temperature for several hours  before serving.
Refrigerated, it will keep 1 week.  Makes 2 cups.  Brent Jones
<jones@msuacad.morehead-st.edu>  CHILE-HEADS ARCHIVES  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287
Calories From Fat: 269
Total Fat: 30.4g
Cholesterol: 7.4mg
Sodium: 172.5mg
Potassium: 81.3mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 2g


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