Yield: 1 cup
Measure | 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 |
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