Pebre (Chilean Cilantro Sauce)

recipe
Pebre is a Chilean condiment most commonly spooned on meat, usually from a barbecue. If you don't like cilantro, substitute parsley.

 

Yield:

2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 18
Caloriesfromfat 90 %
Fat 1.8 g
Satfat 0.2 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 0.1 g
Carbohydrate 0.8 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 95 mg
Calcium 4 mg

Ingredients

2/3 cup canned vegetable broth
1/2 cup minced fresh cilantro
1/2 cup minced onion
1/2 cup minced red bell pepper
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
4 garlic cloves, minced

Preparation

Combine all ingredients, stirring with a whisk until well-blended.

Note: Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.

Steven Raichlen,

Cooking Light

January 2000
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