I’ve really been in the mood to cook lately. Perhaps it’s because it’s starting to cool off outside and I know that my home will soon be moving from my patio to my kitchen or may it’s because I look at beautiful food all day and think to myself, ‘I really want to make that!’ Either way, I decided this past weekend to try some new flavors. It also could have been the bottle of Natura Carmenere that was staring me in the face and the idea of a Chilean wine paired with some authentic Chilean food sounded like a good idea. And it was.
Pebre is a Chilean condiment made of onion, cilantro, olive oil, garlic and spicy peppers. This recipe also included red peppers, tomatoes and parsley. This sort of reminded me of making chimichurri, which is something that I really love. The flavors are similar but the tomatoes give it a slightly different consistency.
I’ve got some delicious Chilean empanadas coming your way tomorrow that make the perfect vessel for this sauce. You’ll want to come back tomorrow for the details!
- 1 medium red onion, minced
- 2 tablespoons red bell pepper, minced
- 2 medium tomatoes, diced
- 2 tablespoons fresh chile peppers such as
- jalapeño or serrano, seeded and minced
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Dash of red wine vinegar
- Place all of the ingredients into a medium bowl and gently toss together.
- Alternatively, place all ingredients into a food processor and pulse until the ingredients are chopped.
- Store in an air-tight container for up to 1 week.