Pebre (Chilean Cilantro Sauce)

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

 

This recipe goes with Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce)

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 90%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.1g
  • Carbohydrate: 0.8g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 95mg
  • Calcium: 4mg

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

  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.
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