Pebre (Chilean Salsa) Recipe - Barbecuebible.com

Ingredients

• 1 bunch of fresh cilantro, rinsed, stemmed, and dried
• 5 cloves garlic, peeled and finely chopped
• 1/2 to 2 scotch bonnet chiles or jalapeño peppers, stemmed, seeded, and chopped (for a hotter sauce leave the seeds in)
• 1 teaspoon coarse salt (sea or kosher), or more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 red ripe tomatoes, diced
• 1/2 to 1 cup extra virgin olive oil
• 1/3 cup distilled red wine vinegar, or white wine vinegar, or more to taste
• 1/3 cup cold water