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 Details
Prep Time: 10 mins
Cook Time: Not available
Total Time: 25 mins
Servings: 2
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 (Optional)
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.
