Pebre

Pebre is commonly served in Chile as a condiment with grilled meats, poultry or seafood.

Makes about 1 1/2 cups

• Cilantro, chopped -- 2 bunches
• Scallions, minced -- 3-4
• Garlic, crushed -- 2-3 cloves
• Hot chile peppers, chopped -- 2-3
• Red wine or sherry vinegar -- 1/4 cup
• Salt and pepper -- to taste
• Olive oil -- 3/4 cup

Method

1. Add all the ingredients except for the olive oil to a blender or food processor and pulse until smooth but still a little chunky.
2. Remove to a bowl and stir in the olive oil. Adjust seasoning and let stand at least 1/2 hour to allow the flavors to mingle. Serve at room temperature.

Variations

• Substitute a bunch of parsley for one of the bunches of cilantro.
• Use 1/2 chopped onion instead of the scallions.
• Ají peppers are used in Chile, but other types, like serrano or jalapeño, will work.
• Stir in 1/2 cup chopped tomatoes.