Ancient Cookware

Your Cart : 0 item
Total : $0.00
Your Cart is currently empty!
Product update
Coupon
add
AJAX loader
Coupon code invalid! Please re-enter!
1 855 586-0070

Toll-Free

Monday - Saturday: 10:00 am - 6:00 pm

Home Recipes Pebre Chileno

Pebre Chileno

Category: 
All

Pebre, is a very popular Chilean sauce made with chopped cilantro, tomatoes, onions and garlic, along with olive oil, vinegar and usually a spice component like chili peppers. It is served everywhere in Chile to accompany a wide variety of dishes, and of course everyone has their own version.

The Chilean version is normally done with aji verde, which is like a banana or cubanelle pepper, they are sweet with just a little bit of heat. You can substitute any type of chili you have on hand or evey just add your favorite hot souce.

The sauce is a perfect excuse to use our Pomaireware Pig Faced Salsa Dish.

 

Product Featured in this Recipe
Pomaireware Pig Faced Salsa Dish

 

 

 


Pebre Chileno

Difficulty:

Super easy

Cost:

Cheap





Preparation time

Ingredients

For 4 Person(s)

Ingredients

  • 2 ripe plum tomatoes
  • 1 medium onion
  • 2 cloves garlic
  • 1/4 cup cilantro
  • 1 aji verde
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp red wine vinegar
  • salt and pepper to taste

Pebre Chileno Directions

    1. Most people peel the tomotoes. I actually like the tomotoes with the skins on as I fell it gives it a little bit (plus it's easier), so it's up to you. If you peel the tomatoes, the easiest way it to cut an “x” on the top of the tomato (opposite where the stem would be). Drop them into boiling water for 25 - 45 seconds or until the skin starts to loosen up. Remove the tomatoes from the water and plunge them into cold water. Once cool to the touch, remove the skin.
    2. Chop the tomatoes into small uniform peices and place in a bowl.
    3. Peel and chop the onion into similiar size as the tomoatoe, and add them to the bowl.
    4. Add mashed or chopped garlic.
    5. Remove the seeds and vein from the pepper and finely chop, and add to the bowl.
    6. Add finely chopped cilantro.
    7. And finally, add olive oil, lime juice, red wine vinegar, salt and pepper to taste and mix well.
    8. And of course, serve at room temperature in a a href="https://ancientcookware.com/pomaireware/pomaireware-pig-faced-salsa-dish-detail" target="_self"Pomaireware Pig Faced Salsa Dish

Be the first to post a review

You must be logged in to review

Top