Ingredients for Chilean Pebre Cilantro Salsa
- Green Onions
- Cilantro
- 1/4 cup flat-leaf parsley, roughly chopped
- 1-2 jalapeño peppers, seeded and minced (adjust to taste)
- 2 tablespoons water
- Extra Virgin Olive Oil
- Sherry Wine Vinegar
- Garlic Cloves
- 1 teaspoon salt (or to taste)
- 1 cup diced tomatoes (for salsa)
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How to Make Chilean Pebre Cilantro Salsa
- Roughly chop 1/2 cup red onion, 1/2 cup cilantro, 1/4 cup flat-leaf parsley, 1-2 jalapeño peppers (seeded and minced to taste), and add to a food processor.
- Add 2 tablespoons of water to the food processor and pulse until finely chopped but not pureed. Scrape down the sides as needed.
- Transfer the mixture to a medium bowl.
- Whisk in 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 clove minced garlic, and 1 teaspoon salt (or to taste).
- For marinade: Reserve half of the pebre. Spread evenly over 1-1.5 lbs of steak and marinate for up to 24 hours in the refrigerator.
- For salsa: Add 1 cup of diced tomatoes to the remaining pebre. Adjust seasoning as needed. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
4g
Carbs
0g
