Pebre (Chilean Cilantro Sauce)
If you don't like cilantro, substitute parsley.
Yield: 2 cups (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
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
- 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.
Pebre (Chilean Cilantro Sauce) Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: Central/South American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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