Chilean · sauce
Rodolfo Guzmán's Pebre A Chilean condiment that blends fresh tomatoes, cilantro, and chile with olive oil and vinegar, thickened with toasted flour for a smooth, spicy, and acidic sauce.
total 10 min
cook 5 min
servings 5 Original recipe on thebutterlab.com
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Back to 5 servings 1 tablespoon all-purpose flour 0.5 cup cilantro leaves, packed 1 tablespoon kosher salt 2 vine-ripe tomatoes, cored and roughly chopped 1 green aji cristal chile or 1/2 banana pepper, stemmed and seeded 0.5 cup olive oil 3 tablespoons distilled white vinegar
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1 Step 1: In a small skillet, stir the flour over medium heat until lightly toasted, about 5 minutes. Transfer to a bowl and let cool.2 Step 2: In a blender or food processor, combine the cilantro, salt, tomatoes, and chile.3 Step 3: With the machine on, slowly drizzle in the olive oil until the vegetables emulsify into a smooth sauce.4 Step 4: Scrape the sauce into the bowl with the toasted flour and add the vinegar.5 Step 5: Stir to combine the ingredients and then let stand for 5 minutes to allow the flour to thicken the pebre before serving.getsaucepan.com/r/7284035b-cdaf-4ade-89c7-f913f11c5bbb · Original: https://www.thebutterlab.com/blog/pebre
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