Ingredients for Chilean Cilantro Salsa Pebre
- Garlic Clove
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Olive Oil
- Sherry Wine Vinegar
- 1/2 cup chopped green onions
- Jalapenos
- Fresh Cilantro Leaves
- 1 tablespoon water
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How to Make Chilean Cilantro Salsa Pebre
- In a medium bowl, mash 2 cloves garlic with 1/2 teaspoon salt and 1/4 teaspoon black pepper until a paste forms.
- Whisk in 1/4 cup olive oil and 2 tablespoons red wine vinegar until emulsified.
- Combine 1/2 cup chopped green onions, 1-2 jalapeños, finely chopped (remove seeds for less heat), 1 cup packed fresh cilantro, and 1 tablespoon water in a blender.
- Pulse until finely minced but not pureed, approximately 10 seconds.
- Gently stir the blended mixture into the garlic-oil-vinegar mixture.
- Cover the bowl and refrigerate for at least 2 hours (or up to 4 hours) to allow the flavors to meld.
- Serve chilled with your favorite grilled protein or as a vibrant topping for tacos or bowls.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
3g
Carbs
0g