Chilean Pebre Sauce recipe

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Ingredients

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

Nutrition Info

22.6 calories
carbohydrate: 3.3 g
cholesterol: : -
fat: 0.9 g
fiber: 0.9 g
protein: 0.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 306.7 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

2 cups

Recipe Note

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

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