Chilean Pebre Sauce
Submitted by Aparna Mele
Pebre is a Chilean salsa and is most commonly used on bread. In Chile they put it on top of everything, from boiled potatoes to empanadas, from stirring it into soup or spooning it over meat. I like to add it into homemade pasta sauces. Enjoy!
- 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(R))
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic salt
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.