Yield: 8 Servings
|1 cup||Olive oil|
|½ cup||Red wine vinegar|
|1 cup||Chopped yellow onion|
|½ cup||Chopped cilantro (yep; half a cup- BJ)|
|½ cup||Chopped parsley|
|4||Cloves (medium) garlic; minced|
|4||Habanero chiles; stemmed|
|Salt and freshly ground black pepper to taste|
"Pebre is a popular Chilean hot sauce traditionally served as a meat or chicken accompaniment. It's also delicious atop grilled tomatoes. A lovely bright-green color, pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Although, this recipe calls for only two habaneros, they are not masked by a sugar base, and their zesty heat springs forward alongside the cilantro, parsley and garlic. Warn your guests that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. A judicious spoonful per serving is plenty." - Hot Licks Combine all ingredients in a blender and puree. To allow flavors to develop, let the sauce stand at room temperature for several hours before serving. Refrigerated, it will keep 1 week. Makes 2 cups.
Brent Jones <jones@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .