Pebre Sauce Recipes

PEBRE SAUCE

Pebre Sauce image

Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons red-wine vinegar
3 garlic cloves, minced
2 habanero chiles, seeded
1 small onion, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

Puree all ingredients in a blender. Let stand for 2 hours before serving.

CHILEAN PEBRE RECIPE

Chilean Pebre Recipe image

This quintessential Chilean salsa packs a ton of flavor. Spread Chilean Pebre on bread or use it to accompany grilled meats, chicken, or fish.

Provided by Authentic Food Quest

Categories Recipes

Time 15m

Number Of Ingredients 9

Ingredients

2 large ripe tomatoes
1 jalapeño pepper (Can be substituted with aji peppers or poblano pepper)
1 medium onion
1/4 cup chopped fresh cilantro leaves
1 cloves of garlic, minced
2 tablespoon of Chilean olive oil
1 tablespoon of red wine vinegar
Add salt to taste
Add a pinch of black pepper or more to flavor

Steps:

Peel tomatoes and chop them finely.
To peel tomatoes, cut an "x" on the top of the tomato (opposite the core). Place in boiling water for 25 - 45 seconds or until the skin starts to loosen up. Remove the tomatoes using a slotted spoon and plunge them into cold water. Once cool to the touch, remove the skin using a paring knife and chop.
Remove the seeds and chop up the pepper
Chop the onion and cilantro
Place all of the chopped ingredients in a bowl
Add mashed or chopped up garlic
Finally, add the mixture of Chilean olive oil, red wine vinegar, salt and pepper to taste
The chancho en piedra and pebre are typically served in traditional clay bowls
Serve at room temperature and enjoy.

Nutrition Facts : Calories 91 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHILEAN PEBRE SAUCE

Chilean Pebre Sauce image

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Provided by bd.weld

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

Ingredients

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

Steps:

Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

CHILEAN HOT SAUCE (PEBRE)

Chilean Hot Sauce (Pebre) image

Posted for ZWT7- Central and South America. I found this on alleasyrecipes.com. Note: Cook time is standing time.

Provided by CJAY8248

Categories Sauces

Time 2h10m

Yield 1 3/4 cups, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar
1/2 cup water
1/2 cup finely chopped cilantro
1/2 cup finely chopped onion
1 tablespoon red chili paste, seeded fresh hot chili or 1 teaspoon finely chopped seeded hot chili pepper
1/4 teaspoon finely chopped garlic
1/2 teaspoon salt

Steps:

In a mixing bowl, combine the oil, vinegar and water, and beat them together with a whisk or fork.
Stir in the cilantro, onions, chili paste (or chopped fresh chili), garlic and salt, and taste for seasonings.
Let the sauce stand at room temperature for 2 or 3 hours to develop its flavor before serving.
Pebre is a traditional accompaniment for meats.

Nutrition Facts : Calories 46.1, Fat 4.5, SaturatedFat 0.6, Sodium 195.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.6, Protein 0.2

PEPPER SAUCE FOR CHACARERO'S (PEBRE-CHILEAN NAME)

Pepper Sauce for Chacarero's (pebre-chilean Name) image

Make and share this Pepper Sauce for Chacarero's (pebre-chilean Name) recipe from Food.com.

Provided by ddays

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

2 medium onions
1 bunch cilantro
3 tablespoons red pepper paste
2 cloves garlic
olive oil
salt
1 tablespoon lime juice
1 tablespoon vinegar
2 tablespoons water

Steps:

Cube the onion in small cubes Then add, sugar or salt or hot water and rinse, this is to neutralize the flavor of the onion (a trick often done in Caribean cooking i've found).
Chop the cilantro and mix with the onion.
Add: hot pepper paste, minced garlic, olive oil, vinegar, lime, water and salt to taste.
Mix well and let stand.
Serve on bread (Chacarero's sandwhich i posted) or on top of grilled meats.

PEBRE

Pebre image

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.

Provided by Buckwheat Queen

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

1 dried aji pepper, seeded
1 Roma tomato, quartered
1 small onion, peeled and quartered
½ cup fresh cilantro, stems removed
1 clove garlic, peeled
½ lime, juiced
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
1 jalapeno pepper, sliced

Steps:

Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
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.
Stir pebre to combine. Top with sliced jalapeno before serving.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 10 g, Fat 13.8 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 88.9 mg, Sugar 4.2 g

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