Chilean Hot Sauce Pebre Food

CHILEAN PEBRE RECIPE

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.

CHILEAN HOT SAUCE (PEBRE)

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.

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

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.

CHILEAN PEBRE SAUCE

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.