Thursday, June 14, 2012

"Pebre" Cilantro Sauce

We've been enjoying lots of great veggies this week from our first share of the MSU Student Organic Farm CSA!  We're really looking forward to getting fresh veggies every week this summer!  Our box this week included a huge bag of cilantro, so I knew I had to post this recipe for Pebre.  This is one of my favorite recipes, and a great sauce for any grilled meat.  When I taught high school a few years ago one of my students made this for a class project and I've been making it at home ever since.  (I've since lost my original copy of the recipe so I have no idea what cookbook or website it's from.)

"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.