Best 6 Salsa De Cilantro Pebre Recipes
Salsa de Cilantro, also known as Pebre, is a versatile and flavorful condiment that finds its roots in Chile. It's a vibrant blend of fresh cilantro, pungent onions, zesty lemons, and the warmth of chili peppers, all combined into a vibrant and herbaceous sauce. Whether you're seeking a piquant accompaniment for grilled meats, a refreshing topping for tacos, or a zesty addition to salads and sandwiches, this salsa delivers an explosion of flavors that will tantalize your taste buds.
In this article, we'll take you on a culinary journey through three variations of Salsa de Cilantro, each offering a unique twist to the classic recipe. From the traditional Chilean Pebre to a refreshing Avocado Cilantro Salsa and a vibrant Roasted Tomatillo Salsa, these recipes cater to diverse palates and culinary preferences. Let's dive into the world of Salsa de Cilantro and discover the symphony of flavors it brings to your table.
SALSA DE CILANTRO - PEBRE
I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa.
Provided by Mrs Goodall
Categories Chilean
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a medium bowl and refrigerate.
- Will keep, refrigerated, for 3 or 4 days.
CHILEAN CILANTRO SALSA (PEBRE)
There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.
Provided by Chef Kate
Categories Onions
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
CHILEAN PEBRE - CILANTRO SALSA
This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak
Provided by Deantini
Categories Chilean
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
- Scrape into bowl. Stir in oil, vinegar, garlic and salt.
- If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
- The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.
Nutrition Facts : Calories 71.7, Fat 6.9, SaturatedFat 1, Sodium 80.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 0.7
PEBRE - CILANTRO SALSA FROM CHILE
Make and share this Pebre - Cilantro Salsa from Chile recipe from Food.com.
Provided by Jubes
Categories Chilean
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together in a medium bowl and refrigerate.
- If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
- Will keep refrigerated for three or four days.
CHILEAN PEBRE SAUCE
Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.
Provided by bd.weld
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g
CILANTRO SALSA
Make and share this Cilantro Salsa recipe from Food.com.
Provided by Parsley
Categories Onions
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 74.5, Fat 4.2, SaturatedFat 0.6, Sodium 395.2, Carbohydrate 9.1, Fiber 2.4, Sugar 4.9, Protein 1.8
Tips:
- For the best cilantro flavor, use fresh cilantro leaves that are bright green and have no signs of wilting.
- If you don't have access to fresh cilantro, you can substitute dried cilantro, but use only about 1/3 of the amount called for in the recipe, as dried cilantro has a more concentrated flavor.
- Pebre can be made ahead of time and stored in the refrigerator for up to 2 weeks. Be sure to store it in an airtight container to preserve its flavor.
- Pebre is a versatile condiment that can be used to add flavor to a variety of dishes, including tacos, burritos, quesadillas, empanadas, and grilled meats.
Conclusion:
Pebre is a delicious and easy-to-make condiment that can add a burst of flavor to any dish. It is made with fresh cilantro, onion, and garlic, and can be customized to your liking by adding other ingredients such as chili peppers, tomatoes, or avocado. Pebre is a great way to use up leftover cilantro and is a perfect addition to your next Mexican or South American meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
