For your next BBQ, let your grilled meats and seafood be accompanied by the tangy, fresh kick of a gorgeous Chilean Pebre Sauce.
- 1.5 bunch Cilantro (about 2 cups chopped)
- 1/2 Onion, chopped
- 3 cloves Garlic, chopped
- 1–2 chili peppers, seeds removed (or Chilean chili paste, to taste)
- 2 Tablespoons Red wine vinegar
- Juice of one lime
- Salt (pepper to taste)
- 1/3 cup Olive oil
- Pinch of sugar
- 2 small tomatoes (diced)
The reason we are blending ingredients separately is to be able to have several textures in the sauce. We are not looking for a smooth consistency, but rather some chunkiness.