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May 8, 2012

Chilean coriander salsa – Pebre

by elaine

This recipe was recommended to me by a customer – thanks Margaret. It is delicious as a dip for tortilla chips or crusty bread or served on baked potato, with salad, cold meats or pasta. You can make it as spicy or mild as you like.

Pebre – Chilean coriander salsa
• 1 medium minced onion (or 3 scallions)
• 1 large handful of finely chopped
fresh coriander (approx 100g)
• 4 medium tomatoes, chopped
• 2 tablespoons tabasco sauce or chopped dried chilli
• 2 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 tablespoon fresh lime juice (or lemon)
• 2 garlic cloves (pressed or minced)
• salt (to taste)
• pepper (to taste)

Read more: http://www.food.com/recipe/salsa-de-cilantro-pebre-169978#ixzz1tFuhSLTw

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