Chilean Cilantro Salsa (Pebre)


Food.com
128 mins (prep 8, cooking 120)
9 ingredients
6 servings
There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

Categories:  peppers , onions , condiments,-etc. , easy , 3-steps-or-less , south-american , <-4-hours , vegetable , chilean , time-to-make ,
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Ingredients

Nutrition

Serving Size (20.68 g)
Servings 6
Amount per Serving
Calories 45.26 Calories from Fat 44.37
% Daily Value *
Total Fat 4.93g 45.53%
Saturated Fat 0.68g 20.44%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 97.87mg 24.47%
Total Carbohydrate 0.18g 0.36%
Dietary Fiber 0.01 g 0.25%
Sugars 0.0 g %
Protein 0.03g 0.41%
Vitamin A 0.05IU% Vitamin C 0.18mg%
Calcium 1.61mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh ground pepper, packed fresh cilantro leaves
 

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