← Back to Search Results
Chilean, Latin American
Pebre

Photo by:
Comments: 0
 

Recipe

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.”

Yield: Makes about 4½ cups

Ingredients

  • 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

Directions

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.

 

Nutritional Information

Nutrients per serving (% daily value)

61kcal (3%)
17mg (2%)
5mg (8%)
14mcg RAE (0%)
97mg
7mg
1g
3g
1g
5g
0mg (0%)
77mg (3%)
1g (3%)
5g (7%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
flavor Flavor
by Rocco DiSpirito
cooking-for-friends Cooking for Friends
by Gordon Ramsay
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
food-to-live-by Food to Live By
by Myra Goodman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?