Title: Pebre (Chilean Hot Salsa)
Categories: Sauce Peppers
Yield: 1 -1/2 cups

2	tb	Olive oil
1	tb	Red wine vinegar
1/3	c	Water
4		Fresh Aji chiles; seeds and stems removed, minced
		OR
1		Habanero; as above
2	cl	Garlic; minced
1/2	c	Onion; minced
1/2	c	Cilantro; minced
1	ts	Fresh oregano; minced
		Salt to taste

Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.

The Authors' heat scale: HOT

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett

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