Pebre – chilean hot salsa


2 tbsp oil, olive
1 tbsp vinegar, wine, red
1/3 cup water
4 chiles, aji, seeded, stemmed and minced
2 garlic clove, minced
1/2 cup onion, minced
1/2 cup cilantro, minced
1 tsp oregano, minced
Salt to taste

How to prepare

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. Yield: 2 cups.

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