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.
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
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 CILANTRO SALSA (PEBRE)
There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.
Provided by Chef Kate
Categories Onions
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
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
PEBRE
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.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 10 g, Fat 13.8 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 88.9 mg, Sugar 4.2 g
CHILEAN PEBRE - CILANTRO SALSA
This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak
Provided by Deantini
Categories Chilean
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
- Scrape into bowl. Stir in oil, vinegar, garlic and salt.
- If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
- The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.
Nutrition Facts : Calories 71.7, Fat 6.9, SaturatedFat 1, Sodium 80.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 0.7
SALSA DE CILANTRO - PEBRE
I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa.
Provided by Mrs Goodall
Categories Chilean
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a medium bowl and refrigerate.
- Will keep, refrigerated, for 3 or 4 days.
PEBRE - CILANTRO SALSA FROM CHILE
Make and share this Pebre - Cilantro Salsa from Chile recipe from Food.com.
Provided by Jubes
Categories Chilean
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together in a medium bowl and refrigerate.
- If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
- Will keep refrigerated for three or four days.
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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- Mix all the ingredients in a medium sized bowl. Cover, and place in the refrigerator until ready to use. Pebre is best eaten the day it is made.
- Cut the butter into the dry ingredients using a pastry cutter or two forks. Add the warm water and mix until the dough comes together.
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- Chilean Pebre Sauce Recipe by All Recipes. Pebre is most commonly served with bread as a starting dish before the main meal. However, it can also be used on various meats, and will always be a fan favorite at a barbecue.
- Chilean Pebre by Authentic Food Quest. Cilantro is the common ingredient in pebre, but the others are often swapped and changed for ingredients that you fancy.
- Pebre Sauce by Pilar’s Chilean Food & Garden. This bright and colorful sauce is full of flavorful ingredients such as onion, tomatoes, and cilantro. These are then dressed with a mixture of red wine vinegar, oil, and red chile sauce such as tabasco.
- Pebre by Chili Pepper Madness. What could be better than a vibrant green sauce to add a burst of flavor to all of your meals? This recipe leaves out the tomatoes that are often commonly used in pebre recipes, although it does add in peppers.
- Chilean Pebre Sauce by Pepper Scale. This recipe gets its heat from jalapeno peppers, so it is hot enough to tingle your taste buds while not enough to put people off their meals.
- Authentic Chilean Salsa by Bacon is Magic. This Chilean salsa has a thinner consistency than many of the other recipes that I have looked at today, making it an ideal dipping sauce for bread and tortilla chips or a glaze for meats.
- Chilean Salsa Pebre by Food Network. An easy sauce that you can whip up in just 15 minutes, this pebre recipe is perfect for summer barbecues and other gatherings.
- Spicy Chilean Pebre by Cheap Recipe Blog. Another vibrantly green pebre recipe, this one is not only easy to make but also incredibly cheap! You’ll be using cilantro and jalapeno peppers to get such a bright color, and there are no other vegetables used.
- Pebre Sauce Recipe by Que Rica Vida. This chunky and wet pebre sauce is so divine that you’ll never want to use another sauce again. It’s another mainly green sauce, but there are tomatoes in this recipe.
- Chilean Chili Pepper Salsa Pebre by The Spruce Eats. Pebre doesn’t traditionally have a brown color, but that doesn’t take away from the amazing burst of flavors from this recipe.
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