Ana maría's pebre sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head garlic; peeled | |
| 6 | Hot green cayenne chile peppers; stemmed, chopped | |
| 1 | small | Bunch cilantro; finely chopped |
| 4 | Tomatoes; peeled -- fine chopped | |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Ground cumin |
| Salt to taste | ||
Directions
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb & Ron Kroll. I can't say that I've tried any of them. Hope they help.
Grind the garlic and the chiles in a mortar or food processor to form a paste. Combine the cilantro and tomatoes with the chile paste. Mix in the oil, cumin and salt and let sit for an hour to blend the flavors.
Yield: ½ cup, Heat Scale: Hot Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 05:29:12 -0700 From: "Carl & Joyce Camper" <chateaustripmin@...> NOTES : This is one of many variations for the traditional Chilean hot sauce.