"Not Quite Chilean" Pebre Sauce
An assertive herbal sauce for use on meats or sandwiches
Servings 10 ounces
Calories 15kcal
Ingredients
- 1 bunch cilantro large stems removed, roughly chopped
- 1/2 yellow onion chopped
- 5 cloves garlic minced
- 2 serrano chili peppers seeds and veins removed, chopped
- juice of 1 lemon
- 2 tbsp red wine vineger
- 1 tsp kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- combine all ingredients except olive oil in blender. blend on medium setting
- slowly pour in olive oil while blending
- continue blending until smooth
Notes
I am using serrano peppers here in lieu of the aji peppers that would be used in Chile. I made this sauce with my wife and kids in mind--if you like more of a capsaicin kick, by all means, use more or hotter peppers.