Best Chilean Pebre Sauce Recipes

Chilean Pebre Sauce image

Provided by bd.weld

Time 2h5m

Yield 8

Number Of Ingredients 8

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

Steps:

Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

Pepper Sauce for Chacarero's (pebre-chilean Name) image

Provided by ddays

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

2 medium onions
1 bunch cilantro
3 tablespoons red pepper paste
2 cloves garlic
olive oil
salt
1 tablespoon lime juice
1 tablespoon vinegar
2 tablespoons water

Steps:

Cube the onion in small cubes Then add, sugar or salt or hot water and rinse, this is to neutralize the flavor of the onion (a trick often done in Caribean cooking i've found).
Chop the cilantro and mix with the onion.
Add: hot pepper paste, minced garlic, olive oil, vinegar, lime, water and salt to taste.
Mix well and let stand.
Serve on bread (Chacarero's sandwhich i posted) or on top of grilled meats.

Chilean Hot Sauce (Pebre) image

Provided by CJAY8248

Categories Sauces

Time 2h10m

Yield 1 3/4 cups, 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar
1/2 cup water
1/2 cup finely chopped cilantro
1/2 cup finely chopped onion
1 tablespoon red chili paste, seeded fresh hot chili or 1 teaspoon finely chopped seeded hot chili pepper
1/4 teaspoon finely chopped garlic
1/2 teaspoon salt

Steps:

In a mixing bowl, combine the oil, vinegar and water, and beat them together with a whisk or fork.
Stir in the cilantro, onions, chili paste (or chopped fresh chili), garlic and salt, and taste for seasonings.
Let the sauce stand at room temperature for 2 or 3 hours to develop its flavor before serving.
Pebre is a traditional accompaniment for meats.

Nutrition Facts : Calories 46.1, Fat 4.5, SaturatedFat 0.6, Sodium 195.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.6, Protein 0.2