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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.
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
Directions
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 23 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium307mg | 13% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C7mg | 35% |
| Calcium23mg | 2% |
| Iron1mg | 4% |
| Potassium120mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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