pebre ( chilean hot salsa )
- Categories
- Sauces
- Yield
- 1 -1/2 cups
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 tablespoon | Red wine vinegar |
| ⅓ cup | Water |
| 4 | Fresh Aji chiles; seeds and stems removed, minced |
| OR | |
| 1 | Habanero; as above |
| 2 cloves | Garlic; minced |
| ½ cup | Onion; minced |
| ½ cup | Cilantro; minced |
| 1 teaspoon | Fresh oregano; minced |
| Salt to taste |
Combine the olive oil, vinegar, and water in a bowl and beat with a whisk.
Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.
The Authors' heat scale: HOT
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
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