Chile | Sauces & Condiments | Cilantro (see Herbs) | Summer

Pebre

(Chilean cilantro sauce for grilled meats)

Yield: about 1 1/2 cups


INGREDIENTS PREP AMOUNT
Cilantro chopped 2 bunches
Scallions minced 3-4 each
Garlic crushed 2-3 cloves
Hot chile peppers chopped 2-3 each
Red wine or sherry vinegar 1/4 cup
Salt & pepper to taste
 
Olive oil 3/4 cup

METHOD

Basic Steps:  Blend → Mix
  1. Add first set of ingredients to a blender or food processor and process well, but do not puree. Leave a little chunky.
  2. Remove to a bowl. Stir in olive oil. Let stand at least 1/2 hour. Serve at room temperature.

VARIATIONS

  • Substitute a bunch of parsley for one of the bunches of cilantro.
  • Stir in 1/2 cup chopped tomatoes.

NOTES

  • This sauce is commonly served in Chile with grilled meats, poultry or seafood.