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.
- Serves: 2 persons
- 1dried aji pepper, seeded
- 1Roma tomato, quartered
- 1small onion, peeled and quartered
- ½cup fresh cilantro, stems removed
- 1clove garlic, peeled
- ½lime, juiced
- 2tablespoons extra-virgin olive oil
- 1tablespoon red wine vinegar
- salt and pepper to taste
- 1jalapeno pepper, sliced
Step 1Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
Step 2Combine 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.
Step 3Stir pebre to combine. Top with sliced jalapeno before serving.