"Pebre" Chilean Cilantro Sauce
- 2 bunches cilantro, chopped
- 3-4 green onions, minced
- 2-3 garlic cloves, crushed
- 2-3 hot chile peppers, chopped
- 1/4 cup red wine vinegar or sherry vinegar
- salt and pepper to taste
- 3/4 cup olive oil
Put all ingredients except olive oil into a blender or food processor and pulse until smooth but still a little chunky.
Transfer to a bowl and stir in the olive oil. Adjust seasonings as needed and let stand at least a half hour to let the flavors mingle.
Serve at room temperature with any grilled meat. It's also great with grilled veggies.