| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chilean |
Chile |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Onions; minced |
| 1/2 |
c |
Cilantro;finely chopped |
| 4 |
|
Tomatoes;medium,finely chop |
| 2 |
tb |
Tabasco |
| 2 |
tb |
;vegetable oil |
| 1 |
tb |
;vinegar |
| 1 |
tb |
Fresh lemon juice |
| 1 |
|
;garlic clove, pressed(opt) |
|
|
Salt and black pepper to tas |
INSTRUCTIONS
Mix all the ingredients together in a medium bowl and refrigerate. If
you're using onions instead of scallions, you may want to minimize the
"bite" of the raw onion. If so, sprinkle the minced onions with salt and
let them sit for a few minutes. Then press them gently in a sieve and rinse
them well in running water. This sauce will keep, refrigerated for three or
four days. Pebre is a perfect complement to any Chilean main dish.
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