Ingredients
2
2 servings
- •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)
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 164
- Carbohydrate: 10g
- Fat: 14g
- Fiber: 3g
- Protein: 2g
- Sugar: 4g
Related Recipes
Chilean Pebre Sauce
Chilean Pebre
Cilantro, Avocado, Tomato, and Feta Salad
Cilantro Lime Salad Dressing
Pico De Gallo
Cilantro-Chili Pepper Sauce
Peruvian Aji-Style Sauce
Cilantro Jalapeno Pesto with Lime
Peppers Roasted with Garlic, Basil, and Tomatoes
Carrot and Cilantro Soup
Creamy Cilantro Dressing
