Pebre (Chilean Cilantro Sauce)

"This popular condiment served throughout Chile is so good that I would never forgive myself for not letting you know of its existence. That is if you don’t know already of course. I can eat pebre like a soup.

Pebre is like the distant cousin of chimichurri for it is used for all the same reasons-to accompany grilled meats. Although chimichurri improves with time, pebre is best enjoyed somewhat fresh. Needs a little time to mesh the flavors, but since cilantro is a primary ingredient this really needs to be consumed as soon as possible for full enjoyment. Cilantro, a touchy sensitive herb, loses much of its well known pungent flavor quite quickly after use.

If you are familiar with pico de gallo then you’ll probably notice that pebre is quite similar yet perhaps a little more saucier."

(above text taken from www.asadoargentina.com)

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Ingredients

2/3 cup canned vegetable broth
1/2 cup minced fresh cilantro (If you don't like cilantro, substitute parsley)
1/2 cup minced onion
1/2 cup minced red bell pepper
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
4 garlic cloves, minced

Preparation

Combine all ingredients, stirring with a whisk until well-blended.

Note: Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.

Yield

2 cups (serving size: 1 tablespoon)

Nutritional Information

CALORIES 18(90% from fat)
FAT 1.8g (sat 0.2g,mono 1.3g,poly 0.2g)
PROTEIN 0.1g
CHOLESTEROL 0.0mg
CALCIUM 4mg
SODIUM 95mg
FIBER 0.2g
IRON 0.1mg
CARBOHYDRATE 0.8g

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Go ahead and try it...you will love it.


If you visit us in Chile, it WILL be on the table.