Ana maría's pebre sauce

Yield: 1 Servings

Measure 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

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.

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