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.
Ingredients
- Roma tomatoes, quartered: 2 piece
- bunch fresh cilantro (leaves and stems): 1 piece (chopped)
- scallions: 6 piece (chopped)
- garlic: 5 clove
- red wine vinegar: 3 Tbsp
- Chili-garlic sauce (such as Huy Fong Foods®): 2 Tbsp
- olive oil: 0.5 Tbsp
- garlic salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.
