Pebre Recipe
- 3 large sweet onions, such as Vidalia or Walla Walla, finely diced
- 3 cloves garlic, finely minced
- 3 green jalapeno peppers, seeds and ribs removed, finely chopped
- ¾ teaspoon coarse kosher salt
- 4½ cups chopped fresh cilantro
- 1½ teaspoons dried oregano
- ¾ teaspoon ground coriander
- Pinch of cayenne pepper
- 6 tablespoons olive oil
- 6 tablespoons red wine vinegar
- Place the onions in a large bowl, cover with cold water, and allow to soak for 15 to 20 minutes. Drain, rinse under cold water, drain again, and pat dry.
- Place the garlic and jalapeños on a cutting board. Sprinkle with the coarse salt and chop as fine as possible, mashing the mixture into a paste with the side of a large sharp knife. Place the paste in a bowl and add the cilantro, oregano, coriander, cayenne, olive oil, and vinegar. Stir well. Add the onions and toss to combine. Adjust the seasonings to taste. Serve within 2 to 3 hours.
