Pebre Recipe
"This version of the Chilean salsa pepre uses a rehydrated aji pepper. The salsa tastes great served with bread or alongside eggs, meats, fish, or cheese...."
INGREDIENTS
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1 dried aji pepper, seeded
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1 Roma tomato, quartered
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1 small onion, peeled and quartered
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1/2 cup fresh cilantro, stems removed
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1 clove garlic, peeled
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1/2 lime, juiced
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2 tablespoons extra-virgin olive oil
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1 tablespoon red wine vinegar
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salt and pepper to taste
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1 jalapeno pepper, sliced (optional)
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