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Pebre

Yield: 1 cup

Ingredients and directions for this recipe

2 ea Habaneros, seeds and stems 1/2 ts Salt
; removed, coarsely chopped Fresh ground pepper taste
3 tb Olive oil 1 sm Purple onion, minced
3 ea Lemons 2 ea Cloves garlic, minced
1 tb Red wine vinegar 1/2 c Fresh parsely or cilantro
1/2 c Water ; finely chopped

Place the cilies in a blender of a mortar and blend or grind to a
paste. In a bowl, whisk together the oil, lemon juice, vinegar,
water, salt, and pepper. Stir in the remaining ingredients and allow
to sit at room temperature for at least 2 hours to blend the flavors
before serving. Pebre will keep for a few days in the refrigeration.

Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook".

See also:
Previous recipe Pebernoedder Scandanavian Pepper Cookies
Next recipe Pebre (chilean Hot Salsa)

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