Pebre

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My take on pebre, the Chilean salsa. Mine uses a rehydrated aji pepper. This is delicious served with bread or alongside eggs, meats, fish, or cheese.

Submitted by Buckwheat Queen

Published on June 5, 2019

Prep Time:

10 mins

Additional Time:

15 mins

Total Time:

25 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

1 dried aji pepper, seeded
1 Roma tomato, quartered
1 small onion, peeled and quartered
½ cup fresh cilantro, stems removed
1 clove garlic, peeled
½ lime, juiced
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
1 jalapeno pepper, sliced (Optional)

Directions

Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
Stir pebre to combine. Top with sliced jalapeno before serving.

Nutrition Facts (per serving)

164	Calories
14g	Fat
10g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 164
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	10%
Sodium 89mg	4%
Total Carbohydrate 10g	4%
Dietary Fiber 3g	9%
Total Sugars 4g
Protein 2g	3%
Vitamin C 25mg	28%
Calcium 33mg	3%
Iron 1mg	4%
Potassium 342mg	7%

* 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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