Ingredients
1/3 cup onions, minced
1/2 cup cilantro, finely chopped
4 tomatoes, medium,finely chop
2 tbsp tabasco
2 tbsp ; vegetable oil
1 tbsp ; vinegar
1 tbsp fresh lemon juice
1 ; garlic clove, pressed(opt
1 salt and black pepper to tas
Directions
Mix all the ingredients together in a medium bowl and refrigerate. If
you're using onions instead of scallions, you may want to minimize the
"bite" of the raw onion. If so, sprinkle the minced onions with salt
and let them sit for a few minutes. Then press them gently in a sieve
and rinse them well in running water. This sauce will keep,
refrigerated for three or four days. Pebre is a perfect complement to
any Chilean main dish.
Servings: 4 servings
Pebre (Salsa De Cilantro) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
We can read the history of meal recipes way back into ancient history, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that is, sadly, these ancient records were just basic hieroglyphic recipes for preparing food.
Later on, in Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the Roman cooks made use of a wide range of spices, including a few that will be familiar to modern cooks like thyme, rue and parsley. For the next few years, the rich families of Europe strove to serve up the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Pebre (Salsa De Cilantro) recipe.
