- Skill Level: Moderate
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Fresh Salsa Verde
Herbs, onions, salt, and garlic make up the basic ingredients of savory pebre. I think of it as the Chilean cousin of the more famous Argentinean chimichurri. Peter Kaminsky brought this recipe for pebre back from a fly-fishing trip to the camp of his friend Carlos Hernandez on the Rio Paloma. Peter reports that for a week he doused his chancho (roast pork), costilla (short ribs), and cordero (whole roasted lamb) with it. His conclusion: “If it’s meat, pebre goes with it.”
- 3 large sweet onions, such as Vidalia or Walla Walla, finely diced
- 3 cloves garlic, finely minced
- 3 green jalapeno peppers, seeds and ribs removed, finely chopped
- ¾ teaspoon coarse kosher salt
- 4½ cups chopped fresh cilantro
- 1½ teaspoons dried oregano
- ¾ teaspoon ground coriander
- Pinch of cayenne pepper
- 6 tablespoons olive oil
- 6 tablespoons red wine vinegar
1. Place the onions in a large bowl, cover with cold water, and allow to soak for 15 to 20 minutes. Drain, rinse under cold water, drain again, and pat dry.
2. Place the garlic and jalapeños on a cutting board. Sprinkle with the coarse salt and chop as fine as possible, mashing the mixture into a paste with the side of a large sharp knife. Place the paste in a bowl and add the cilantro, oregano, coriander, cayenne, olive oil, and vinegar. Stir well. Add the onions and toss to combine. Adjust the seasonings to taste. Serve within 2 to 3 hours.
© 2003 Sheila Lukins
Note from Cookstr's Editors
Nutritional information is based on 18 servings.