Try this Pebre (Salsa De Cilantro) recipe, or contribute your own.
Suggest a better descriptionMix all the ingredients together in a medium bowl and refrigerate. If youre using onions instead of scallions, you may want to minimize the "bite" of the raw onion. If so, sprinkle the minced onions with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water. This sauce will keep, refrigerated for three or four days. Pebre is a perfect complement to any Chilean main dish.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 | ||
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Calories: 72 | ||
Calories from Fat: 44 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.2mg | 3 % | |
Potassium 340.4mg | 9 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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