Pebre (chilean hot salsa)
1 -1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Red wine vinegar |
| ⅓ | cup | Water |
| 4 | eaches | Fresh Aji chiles; seeds and stems removed, minced |
| OR | ||
| 1 | each | Habanero; as above |
| 2 | cloves | Garlic; minced |
| ½ | cup | Onion; minced |
| ½ | cup | Cilantro; minced |
| 1 | teaspoon | Fresh oregano; minced |
| Salt to taste | ||
Directions
Combine the olive oil, vinegar, and water in a bowl and beat with a whisk.
Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.
The Authors' heat scale: HOT
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95