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Pebre - Chilean-Style Habanero Sauce mexican, spice, sauces, latin amer 1 cup olive oil 1/2 cup red wine vinegar 1 cup yellow onion; chopped 1/2 cup cilantro; chopped 1/2 cup parsley; chopped 4 centiliter garlic; minced 4 habanero chiles; stemmed 1 salt and freshly ground black peppe; r to taste 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. "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 Originally posted by Brent Jones; found at Chile-Heads' web page. Reformatted by Jeff Pruett. From: Neysa Dormish Date: 04 Feb 97 National Cooking Echo Ä Yield: 2 cups Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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