Hot Stuff…Cilantro Parsley Hot Sauce


Happy Birthday to me!  Today is the day of my birth and, in celebration, my gift to YOU is a brilliant, green Chilean hot sauce; bright, fresh and intense in flavor called Pebre.  It is our family favorite. On weekends when I allow myself a piece of whole grain bread that I baked, I slather it on an egg white sandwich.  Magnifico! James, Jimmy and I spread it liberally over grilled meats and fish.  A slab of skirt steak with charred bits on the outside but rare and juicy on the inside is a beautiful thing to behold.  Pebre is the condiment that throws you over the edge at a good Hispanic restaurant whether it be a four star top-grade establishment down to the back corner of a humble, backwater convenience store or even gas station covering a warm, handmade tortilla just taken out of a styrofoam cooler sitting on the floor.  And easy?  Easier than falling off a log.  Plus it lasts refrigerated for a little over a week.  Does it get any better?  I think not.  So try it.  On grilled flank steak.  Grouper, dolphin, shrimp or lobster.  Pebre dances on chicken and as a dip for grilled bread?  OMG.  Give yourself a birthday treat and whip this up.  You’ll have a healthful new favorite.

Slathered on an egg white sandwich this is a positive luxury!
Slathered on an egg white sandwich this is a positive luxury!


Pebre or Cilantro Parsley Hot Sauce

  • Servings: 2 1/2 cups
  • Difficulty: easy
  • Print

  • 1/2-1 cup premium quality olive oil
  • 1/2 cup white vinegar
  • 4 bunches cilantro, washed and dried, roughly chopped
  • 2 bunches flat leaf parsley, washed and dried, roughly chopped, stems discarded
  • 1 bunch scallions, roughly chopped, any dried tops discarded
  • 4-6 fresh garlic cloves, roughly chopped
  • 3 fresh scotch bonnet peppers, more or less to your taste, stem discarded
  • 1 lemon or lime freshly juiced
  • salt and freshly ground pepper
  1. Place all ingredients in a food processor and blend until smooth.
  2. Taste for seasoning, transfer to a jar and cover with the lid.
  3. Refrigerate if you’re using it the following day or later than that.  Leave out at room temperature if you’re serving the sauce that day so the flavors marry.


    1. Alicia

      Man, I can’t believe I left that out! Thanks, Melissa, for letting me know. It’s 4 bunches of cilantro, washed and dried, roughly chopped and the recipe has been updated. Thanks again!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.