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.
- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 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
Instructions
Step 1
Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.Step 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.Step 3
Stir pebre to combine. Top with sliced jalapeno before serving.