pebre
I've found a number of recipes for this chilean condiment but this one looks closest to what I had when I was last there. if you add tomatoes it becomes chilean salsa
this one's from salsapower.com a facinating collection of salsa recipes and music news
2 medium onions
1 bunch of cilanthro
3 tablespoons of crushed red pepper (spicy) in paste form [you could use 1 jalepeno, serrano or as some recipes suggest, aji peppers, which are freakin' hot]
2 garlic cloves
Olive oil, salt to taste
1 tablespoon lime juice
1 tablespoon vinegar
2 tablespoons water
[oregano is optional, several recipes call for it - I'd use fresh]
Chop the onion in small cubes, then add sugar, or salt, or hot water and then rinse (this is to lessen the strength of the onion flavor). Chop the cilanthro very fine and mix it with the rinsed onion. Add the hot pepper paste, the chopped garlic, olive oil, vinegar, lime, water and salt to taste.
Mix well and let stand. Serve spread on bread or on top of grilled meats.
this one's from salsapower.com a facinating collection of salsa recipes and music news
2 medium onions
1 bunch of cilanthro
3 tablespoons of crushed red pepper (spicy) in paste form [you could use 1 jalepeno, serrano or as some recipes suggest, aji peppers, which are freakin' hot]
2 garlic cloves
Olive oil, salt to taste
1 tablespoon lime juice
1 tablespoon vinegar
2 tablespoons water
[oregano is optional, several recipes call for it - I'd use fresh]
Chop the onion in small cubes, then add sugar, or salt, or hot water and then rinse (this is to lessen the strength of the onion flavor). Chop the cilanthro very fine and mix it with the rinsed onion. Add the hot pepper paste, the chopped garlic, olive oil, vinegar, lime, water and salt to taste.
Mix well and let stand. Serve spread on bread or on top of grilled meats.
Labels: chile
2 Comments:
Best Buy Uniforms offers the lowest prices and highest quality chef uniforms in corporate U.S.A.
As much as 50% off competitors prices for some of the same exact uniforms!
Chef Uniforms
It's almost correct, but not quite. It's actually supposed to be made in corn or vegetable oil. Olives aren't native to Chile and is not a derivation of chimichurri. Your version looks like it's closer than most recipes and i bet it'd be delicious!
Post a Comment
<< Home