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

Steven Raichlen
Recipe by Cooking Light January 2000

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Yield:
2 cups (serving size: 1 tablespoon)
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Ingredients

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Directions

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

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

Nutrition Facts

18 calories; calories from fat 90%; fat 1.8g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.2g; protein 0.1g; carbohydrates 0.8g; fiber 0.2g; iron 0.1mg; sodium 95mg; calcium 4mg.
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