CHILEAN PEBRE
In Chile, this is a popular side to go with many dishes, or just eaten with bread. My favorite is to use this to top Chilean empanadas.
Provided by Heidi
Categories World Cuisine Recipes Latin American South American Chilean
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 7.2 g, Fat 9.2 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 31.5 mg, Sugar 2 g
CHILEAN SALSA FOR BBQ: PEBRE
Provided by Food Network
Categories condiment
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.
PEBRE
This is similar to Italian pesto or Argentinean chimichurri, and a staple on Chilean tables. It pairs will Pastel de Chocio, with grilled meats and is good stir fried into pasta or rice.
Provided by Sharon123
Categories Chilean
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 9 ingredients(parsley through garlic) in a food processor; pulse until minced, scraping the sides occasionally.
- Place herb mixture in a bowl, cover and refrigerate 1 hour. Stir in the oil before serving.
- Yield: 8 servings.
Nutrition Facts : Calories 37.4, Fat 2.7, SaturatedFat 0.4, Sodium 244.7, Carbohydrate 3.2, Fiber 0.9, Sugar 0.9, Protein 0.8
CHILEAN PEBRE RECIPE
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
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 PESTO (PEBRE)
Pebre is a tangy Chilean condiment that makes a great beef marinade and an even better pasta sauce or chip dip. There are lots of variations out there, but this one is quick and simple, and accentuates the great flavors of Cilantro and Parsley.
Provided by Dugyb
Categories Sauces
Time 5m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in food processor until smooth.
- Divide in half.
- Place half in a zip-loc with steak to marinate for 1 -12 hours (depending on cut of steak).
- Toss the other half with hot cooked pasta.
Nutrition Facts : Calories 155.7, Fat 15.8, SaturatedFat 2.9, Sodium 303.9, Carbohydrate 4.1, Fiber 1, Sugar 1.8, Protein 0.8
CHILEAN PEBRE SAUCE
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
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
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- Peel the onion and cut into medium-sized cubes. Add to a food processor and chop until finely minced. Set aside in a bowl.
- Wash the cilantro and dry very well. Remove the stems and save the leaves. Add the leaves to the processor with the vinegar and blend well. Transfer to the bowl with the chopped onion.
- Wash the tomatoes and, if you like, remove the seeds. Use the food processor to chop the tomatoes as well. When finished, add the tomatoes to the cilantro and onion.
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