| CATEGORY |
CUISINE |
TAG |
YIELD |
|
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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