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Pebre

By KendraB • August 20, 2010 • 3 Comments

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Author Notes: I learned about this recipe while living in Chile and it can be adapted (and used) with just about anything savory. If you like it spicy, add chile paste! If you want less fat, use less oil. Don't like too much tomato, season to your liking. I've had it with bread, on soup, in sandwiches, on pasta and it adds just a little zest to whatever you're eating. - KendraB —KendraB

Food52 Review: I have seen a couple of pebre recipes and most of them add vinegar and are more tomato than cilantro. That is what intrigued me about this one. At first the rawness of the ingredients took me by surprise but I held back judgment until I slathered it onto some grilled chicken. It did what I thought it would do -- the hot chicken cooked the sauce just enough to eliminate the rawness but not overcook the ingredients. The only adjustment I might make is to put in hot chile. I think I would use a mortar and pestle, as well, so that the blender doesn't whip in so much air into the oil. Another fine, quick and delicious condiment. - thirschfeld —The Editors

Makes ~1.5 cups

1 bunch cilantro, cleaned
3 medium tomatoes, roughly chopped
garlic (to taste)
2 tablespoons olive oil (adjust to taste)
Salt (to taste)
Chile sauce (optional, to taste)

Put cilantro, tomatoes, garlic and 1T olive oil in blender (or Cuisinart) and puree. If you think it needs to be a little more liquid, add more olive oil. Add salt and chile sauce (optional) to taste. Serve!