Pebre
Description
This version of the Chilean salsa pepre uses a rehydrated aji pepper. The salsa tastes great served with bread or alongside eggs, meats, fish, or cheese.
Ingredients
•
1 dried aji pepper, seeded
•
1 Roma tomato, quartered
•
1 small onion, peeled and quartered
•
1/2 cup fresh cilantro, stems removed
•
1 clove garlic, peeled
•
1/2 lime, juiced
•
2 tablespoons extra-virgin olive oil
•
1 tablespoon red wine vinegar
•
salt and pepper to taste
•
1 jalapeno pepper, sliced
Directions
1
Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
2
Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
3
Stir pebre to combine. Top with sliced jalapeno before serving.