Description
A vibrant, fresh sauce perfect for grilled meats and seafood. Tangy, spicy, and incredibly easy to make.
Ingredients
Units
Scale
- 1.5 bunch (2 cups) Cilantro
- 0.5 cups (118 ml) Onion
- 3 cloves Garlic
- 1-2 chili peppers, seeds removed (or Chilean chili paste, to taste)
- 2 tbsp Red wine vinegar
- Juice of one lime
- Salt
- 0.3 cups (71 ml) Olive oil
- Pinch of sugar
- 2 small tomatoes (diced)
Instructions
- Blend the olive oil, lime, and onion for 15 seconds. Remove from the blender and set aside in a mixing bowl.
- Blend the cilantro with vinegar for 15 seconds. Remove from the blender and add to the mixing bowl.
- Blend the tomatoes with sugar for 15 seconds. Remove from the blender and add to the mixing bowl.
- Add chopped chili, and season with salt and pepper to taste. Adjust seasoning as needed.
- Chill for 1 hour and serve with grilled meats and seafood.
Notes
- For a smoother sauce, finely chop the cilantro, onion, and tomatoes before blending.
- If you don’t have red wine vinegar, substitute with white wine vinegar or apple cider vinegar.
- Store leftover pebre in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Chilean
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0