Pebre

My take on pebre, the Chilean salsa. Mine uses a rehydrated aji pepper. This is delicious served with bread or alongside eggs, meats, fish, or cheese.

Ingredients

• 1 dried aji pepper, seeded
• 1 Roma tomato, quartered
• 1 small onion, peeled and quartered
• 0.5 cup fresh cilantro, stems removed
• 1 clove garlic, peeled
• 0.5 lime, juiced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• salt and pepper to taste
• 1 jalapeno pepper, sliced

Steps

1. Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
2. Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
3. Stir pebre to combine. Top with sliced jalapeno before serving.