|⅓ cup||Onions; minced|
|½ cup||Cilantro;finely chopped|
|2 tablespoons||;vegetable oil|
|1 tablespoon||Fresh lemon juice|
|1||;garlic clove, pressed(opt)|
|Salt and black pepper to tas|
Mix all the ingredients together in a medium bowl and refrigerate. If you're using onions instead of scallions, you may want to minimize the "bite" of the raw onion. If so, sprinkle the minced onions with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water. This sauce will keep, refrigerated for three or four days. Pebre is a perfect complement to any Chilean main dish.
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