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Title: Pebre
Categories: Salsa Southwest
Yield: 1 Servings
| 1 | c | Olive oil |
| 1/2 | c | Red wine vinegar |
| 1 | c | Chopped yellow onion |
| 1/2 | c | Chopped cilantro (yephalf a cup- BJ) |
| 1/2 | c | Chopped parsley |
| 4 | md | Garlic cloves, minced |
| 4 | Habaneros, stemmed | |
| Salt and freshly ground black pepper, to taste |
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
NOTES : "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=