Chilean Pebre Sauce

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Prep Time:

5 mins

Additional Time:

2 hrs

Total Time:

2 hrs 5 mins

Servings:

Yield:

2 cups

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 8 servings

6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 Roma tomatoes, quartered
2 tablespoons chili garlic sauce (such as Huy Fong Foods)
1 bunch fresh cilantro (leaves and stems), chopped
½ tablespoon olive oil
½ teaspoon garlic salt

Directions

Combine scallions, garlic, red wine vinegar, tomatoes, chili garlic sauce, cilantro, olive oil, and garlic salt in a food processor or blender; process to desired consistency. Refrigerate to let flavors blend, about 2 hours.

Nutrition Facts (per serving)

23	Calories
1g	Fat
3g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 23
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 307mg	13%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 1g	1%
Vitamin C 7mg	8%
Calcium 23mg	2%
Iron 1mg	4%
Potassium 120mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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