Chilean pebre sauce

This fresh condiment uses all the fresh notes of spring onion, tomato and herbs, seasoned simply with lime, vinegar and olive oil. It's beautiful to have alongside meats, or with anything that needs a tangy kick.

Credit: Taste of the Tropics

• serves

  4

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 1 head garlic, cloves peeled and finely chopped
• 3 tomatoes, finely chopped
• 4 -5 spring onions, green ends thinly sliced
• ½ bunch coriander, finely chopped
• ½ bunch parsley, finely chopped
• 2 -3 limes, juiced
• 125 ml (½ cup) extra virgin olive oil
• 60 ml (¼ cup) white wine vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. Place all the ingredients in a bowl, then stir to combine well and stand for 30 minutes before serving.

This recipe and image is from Taste of the Tropics - Family and friends.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.