2 tbsp oil, olive
1 tbsp vinegar, wine, red
1/3 cup water
4 chiles, aji, seeded, stemmed minced
2 garlic clove, minced
1/2 cup onion, minced
1/2 cup cilantro, minced
1 tsp oregano, minced
1 salt, to taste
HEAT SCALE HOT
Directions
Combine the olive oil, vinegar and water in a bowl and beat with a
whisk. Add remaining ingredients, mix well, and let stand for 2 hours
to blend the flavors. Served with grilled or roasted meats
Substitute 1 jalapeno or 1 habanero chile if the aji chiles are
unavailable.
Servings: 2 cups
Pebre (Chilean Hot Salsa) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Written recipes as an idea can be tracked far back into the far past, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that maybe, these, old cookbooks were just primitive pictorial instructions for meal preparation.
Continuing our culinary historical journey, we find a couple of books which appeared in the 14th Century ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the nobility of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the East, including basil and coriander. The introduction of these new herbs and spices prompted a torrent in books on cooking, most of which are kept safe in private collections. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pebre (Chilean Hot Salsa) recipe.
