Pebre (chilean Hot Salsa)
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Chile
Known as a Chilean recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 2 Garlic clove -- minced
- Salt -- to taste
- -----HEAT SCALE - HOT-----
- 1 tb Vinegar, wine, red
- -minced
- 1/2 c Cilantro -- minced
- 2 tb Oil, olive
- 1/3 c Water
- 1/2 c Onion -- minced
- 4 Chiles, aji -- seeded, stemmed
- 1 habanero
- 1 t Oregano -- minced
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats Substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable.
Plating
Cookware for this recipe
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Grill or grill pan
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Mixing bowl
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Whisk
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Blender
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Chef's knife
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Cutting board