Title: Pebre Chilean Style Habanero Sauce
Categories: Ethnic Hot Salsa
Yield: 2 Cups
| 1 | c | Olive oil |
| 1/2 | c | Red wine vinegar |
| 1 | c | Yellow onion; chopped |
| 1/2 | c | Cilantro; chopped |
| 1/2 | c | Parsley; chopped |
| 4 | cl | Garlic; minced |
| 4 | | Habanero chiles; stemmed |
| 1 | | Salt and freshly ground black peppe |
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.