pebre
- Categories
- Chilies
- Salsa/sauce
- Yield
- 1 cup
| Measure | Ingredient |
|---|---|
| 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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