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
Food historians have traced the existence of recipes way back into distant history, in truth as far into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves on a few more years there were two interesting recipe books from the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is served today, but rather descriptions of the types of food eaten by the upper classes of the period. Over the following few hundred years, the upper-class families of the West tried to serve up the best banquets, and because of this cooks and their recipes were greatly in demand. However, it was during the 1800s that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications were starting to become popular due to higher levels of literacy, people having more free time and having more money. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Pebre (Chilean Hot Salsa) recipe.
