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.
Pebre or Cilantro Parsley Hot Sauce
- 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
- Place all ingredients in a food processor and blend until smooth.
- Taste for seasoning, transfer to a jar and cover with the lid.
- 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.