This Chilean pebre sauce recipe is a Chilean salsa. It 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.
Ingredients
- 6 scallions , chopped
- 2 Romas tomatoes , quartered
- 1 bunch fresh cilantro , leaves and stems
- 3 tablespoons red wine vinegar
- 2 tablespoons chili garlic sauce , such as Huy Fong Foods
- 5 cloves garlic
- 0.5 tablespoons olive oil
- 0.5 teaspoons garlic salt
Instructions
-
1
Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Sweet Noodle Kugel
This kugel recipe is the same style of kugel we'd get in a New York City area Jewish deli, and that my relatives would make for holidays. There seems to be endless variations of this noodle pudding now, but for me this is the authentic original version.
Passover Choco-Nut Mandel Bread
This Passover mandel bread is buttery, rich, and studded with chocolate chips and nuts. After baking and cooling, you can make it even more elegant by dipping each end into melted semisweet chocolate.
Chocolate Protein Balls
Easy protein ball recipe using chocolate protein powder, natural peanut butter, oats, and seeds. These energy balls are perfect for after-school snacking!