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
We are able to read the history of meal recipes far back into ancient history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, these, ancient recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his works, he describes how the meals were split into appetizers, entrees and dessert, something we still use today. Aspicius also tells us how the Roman cooks used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, mint and parsley. In the 15th century, the Crusaders brought back many foods and herbs from the holy land, including basil and rosemary. These new herbs and spices led to a surge in recipe publications, many of which are now in private collections. When we get to the 1900s, recipe books are in high demand, mostly as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Pebre (Chilean Hot Salsa) recipe.
