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My take on pebre, the Chilean salsa. Mine uses a rehydrated aji pepper. This is delicious served with bread or alongside eggs, meats, fish, or cheese.
Ingredients
- 1 dried aji pepper, seeded
- 1 Roma tomato, quartered
- 1 small onion, peeled and quartered
- ½ cup fresh cilantro, stems removed
- 1 clove garlic, peeled
- ½ lime, juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 1 jalapeno pepper, sliced (Optional)
Directions
Step 1
Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
Step 2
Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
Step 3
Stir pebre to combine. Top with sliced jalapeno before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium89mg | 4% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber3g | 9% |
| Total Sugars4g | |
| Protein2g | |
| Vitamin C25mg | 125% |
| Calcium33mg | 3% |
| Iron1mg | 4% |
| Potassium342mg | 7% |
*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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