Pebre Sauce

Name: Pebre Sauce
Yield: Makes 300 ml
Cuisine: Chilean
Ingredients: 2 small hot red chillies (or ½ teaspoon Tabasco sauce); 120 ml olive oil; 2 small hot red chillies (or ½ teaspoon Tabasco sauce); 2 tablespoons chopped coriander; 1 onion, finely chopped; 3 garlic cloves, crushed; 2 tablespoons chopped flat-leaf parsley; 4 tablespoons red wine vinegar; 1 teaspoon oregano; salt and freshly cracked black pepper; salt and freshly cracked black pepper

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

In Chile, this hot sauce accompanies just about everything. The heat varies from one cook to another, with some versions only mildly hot, and others leading you to seek solace in a cool drink. This recipe is the way I like it: not too hot, but with purpose.

Ingredients

2 small hot red chillies (or ½ teaspoon Tabasco sauce)
120 ml o

Americas
Chile
Sauce
Spicy
Vegan
Gluten-free

Method

Put the chillies with half the oil in a blender and blitz to a purée. Transfer to a bowl.
Add the remaining ingredients and adjust the seasoning to taste. Leave covered for 2 hours at room temperature for the flavours to infuse. The sauce will keep in the fridge, covered, for up to days, but is at its best eaten on the day it is made.