Pebre
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Habaneros, seeds and stems |
| ; removed, coarsely chopped | ||
| 3 | tablespoons | Olive oil |
| 3 | eaches | Lemons |
| 1 | tablespoon | Red wine vinegar |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| Fresh ground pepper taste | ||
| 1 | small | Purple onion, minced |
| 2 | eaches | Cloves garlic, minced |
| ½ | cup | Fresh parsely or cilantro |
| ; finely chopped | ||
Directions
Place the cilies in a blender of a mortar and blend or grind to a paste. In a bowl, whisk together the oil, lemon juice, vinegar, water, salt, and pepper. Stir in the remaining ingredients and allow to sit at room temperature for at least 2 hours to blend the flavors before serving. Pebre will keep for a few days in the refrigeration.
Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook".
Submitted By KEN KUBOS On 04-24-95