A bit of a rainy and dreary day out here in California, but I'm dodging the rain enough to grill up some Chilean style Asada to go with the the Pebre I whipped up yesterday afternoon. Now Pebre is a sort of Chilean salsa that goes great with Chilean grilled meats (Asada). The recipe is fairly simple and I've included it below.
I chose a wine to go with the meal tonight and it is a 2008 Santa Alicia Reserva Carmenere.
A great bargain at around $8 down at your local World Market, this Carmenere is almost black and has a great bouquet of fruit and chocolate. Chocolate, you say? Well, At first waft, I picked it up and it looks like the Irish fellow in the video below picked it up too.
Hope everyone has a great week, Cheers!
Pebre
Makes about 1 1/2 cups
- Cilantro, chopped -- 2 bunches
- Scallions, minced -- 3-4
- Garlic, crushed -- 2-3 cloves
- Hot chile peppers, chopped -- 2-3
- Red wine or sherry vinegar -- 1/4 cup
- Salt and pepper -- to taste
- Olive oil -- 3/4 cup
Method
- Add all the ingredients except for the olive oil to a blender or food processor and pulse until smooth but still a little chunky.
- Remove to a bowl and stir in the olive oil. Adjust seasoning and let stand at least 1/2 hour to allow the flavors to mingle. Serve at room temperature.
Variations
- Substitute a bunch of parsley for one of the bunches of cilantro.
- Use 1/2 chopped onion instead of the scallions.
- Ají peppers are used in Chile, but other types, like serrano or jalapeño, will work.
- Stir in 1/2 cup chopped tomatoes.
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