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Pebre (Chilean Cilantro Sauce)

Yield 2 cups (serving size: 1 tablespoon)
Pebre is a Chilean condiment most commonly spooned on meat, usually from a barbecue. If you don't like cilantro, substitute parsley. 

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

Nutrition 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

How to Make It

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

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