pebre

Categories
Chilies
Salsa/sauce
Yield
1 cup
MeasureIngredient
2 eaches Habaneros, seeds and stems
  ; removed, coarsely chopped
3 tablespoons Olive oil
3 eaches Lemons
1 tablespoon Red wine vinegar
½ cup Water
½ teaspoon Salt
  Fresh ground pepper taste
1 small Purple onion, minced
2 eaches Cloves garlic, minced
½ cup Fresh parsely or cilantro
  ; finely chopped

Place the cilies in a blender of a mortar and blend or grind to a paste. In a bowl, whisk together the oil, lemon juice, vinegar, water, salt, and pepper. Stir in the remaining ingredients and allow to sit at room temperature for at least 2 hours to blend the flavors before serving. Pebre will keep for a few days in the refrigeration.

Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook".

Submitted By KEN KUBOS On 04-24-95

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