pebre ( chilean hot salsa )

1 -1/2 cups
2 tablespoons Olive oil
1 tablespoon Red wine vinegar
⅓ cup Water
Fresh Aji chiles; seeds and stems removed, minced
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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