Chilean Salsa for BBQ: Pebre

Recipe courtesy Chef Richard Visconte

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Picture of Chilean Salsa for BBQ: Pebre Recipe Photo: Chilean Salsa for BBQ: Pebre Recipe
Rated 4 stars out of 5
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  • Read 3 Reviews
Total Time:
15 min
Prep
15 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 1 cup peeled, seeded, and diced tomatoes
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons olive oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon red wine vinegar
  • 1 jalapeno, finely chopped
  • 1 scallion, finely chopped
  • Salt and black pepper

Directions

Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 3 reviews

  • on February 02, 2012

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    This pebre recipe it about the best I've tried. I love the red wine vinegar in it - really gives it the best flavor twist. Best served with Sopapillas!

    people found this review Helpful.
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  • on May 05, 2010

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    isn't it spelled Pevre?

    people found this review Helpful.
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  • on March 03, 2008

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    This is great. Try with tostitos instead of salsa. Is as versatil as any mex.salsa recipe

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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