Chilean Pebre Cilantro Salsa Recipes

CHILEAN PEBRE

Chilean Pebre image

In Chile, this is a popular side to go with many dishes, or just eaten with bread. My favorite is to use this to top Chilean empanadas.

Provided by Heidi

Categories World Cuisine Recipes Latin American South American Chilean

Time 10m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup chopped cilantro
¼ cup olive oil
¼ cup red wine vinegar
1 tomato, chopped
1 small onion, chopped
1 lemon, juiced
2 chile peppers, seeded and chopped
2 tablespoons minced garlic
salt and pepper to taste

Steps:

Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 7.2 g, Fat 9.2 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 31.5 mg, Sugar 2 g

CHILEAN PEBRE - CILANTRO SALSA

Chilean Pebre - Cilantro Salsa image

This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak

Provided by Deantini

Categories Chilean

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 green onions, chopped
1 cup cilantro, fresh, packed
1 cup parsley, fresh
2 jalapeno peppers, seeded and finely chopped
1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar or 1/4 cup red wine vinegar
2 garlic cloves, minced
1/4 teaspoon salt
2 tomatoes, seeded and finely diced

Steps:

In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
Scrape into bowl. Stir in oil, vinegar, garlic and salt.
If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.

Nutrition Facts : Calories 71.7, Fat 6.9, SaturatedFat 1, Sodium 80.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 0.7

PEBRE - CILANTRO SALSA FROM CHILE

Pebre - Cilantro Salsa from Chile image

Make and share this Pebre - Cilantro Salsa from Chile recipe from Food.com.

Provided by Jubes

Categories Chilean

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 medium tomatoes, chopped, small dice
2 medium onions, finely diced
1 cup cilantro, chopped (coriander leaves)
1 garlic clove, minced
2 green chilies (if not chunky chilli paste, preferably from Chile) or 2 tablespoons Tabasco sauce
1 tablespoon white vinegar
3 tablespoons olive oil
1/2 lemon, juiced
salt and pepper

Steps:

Mix all the ingredients together in a medium bowl and refrigerate.
If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
Will keep refrigerated for three or four days.

CHILEAN CILANTRO SALSA (PEBRE)

Chilean Cilantro Salsa (Pebre) image

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

Provided by Chef Kate

Categories Onions

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 garlic clove
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
6 green onions, finely chopped
1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
1 cup packed fresh cilantro leaves
1/4 cup water

Steps:

Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

CHILEAN SALSA FOR BBQ: PEBRE

Chilean Salsa for BBQ: Pebre image

Provided by Food Network

Categories condiment

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1 teaspoon chopped garlic
1 teaspoon red wine vinegar
1 jalapeno, finely chopped
1 scallion, finely chopped
Salt and black pepper

Steps:

Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

SALSA DE CILANTRO - PEBRE

Salsa De Cilantro - Pebre image

I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa.

Provided by Mrs Goodall

Categories Chilean

Time 20m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1/3 cup minced onion (or scallions)
1/2 cup finely chopped fresh cilantro
4 medium tomatoes, chopped
2 tablespoons hot sauce (Tabasco or your favorite brand)
2 tablespoons vegetable oil
1 tablespoon white vinegar
1 tablespoon fresh lime juice (or lemon)
2 garlic cloves (pressed or minced)
salt (to taste)
pepper (to taste)

Steps:

Mix all ingredients together in a medium bowl and refrigerate.
Will keep, refrigerated, for 3 or 4 days.

CHILEAN SALSA

Chilean Salsa image

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

Provided by ratherbeswimmin

Categories Vegetable

Time 25m

Yield 2 cups

Number Of Ingredients 9

Ingredients

6 garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2 jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or 1 cup vidalia onion
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar

Steps:

In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
Transfer mixture to a serving bowl.
Add the remaining ingredients and stir to combine.
Will keep in the refrigerator for 2-3 days.

Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6

CHILEAN PEBRE SAUCE

Chilean Pebre Sauce image

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Provided by bd.weld

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

Ingredients

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

Steps:

Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

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