Chilean Hot Sauce
Pebre
*** FYI:  Pebre is a popular Chilean hot sauce traditionally served as a meat or chicken accompaniment. It's also delicious atop grilled tomatoes.
Chileans have this salsaesque sauce in their homes for every meal and, why not?
It can be used on everything but cornflakes! As prepared from this recipe,
pebre commences with a nice side-cheek "glow," proceeds on with a back of
the throat grab and climaxes with a tip o�?the tongue tingle--all the while maintaining a tasty, lingering flavor. A lovely bright color, pebre has a fresh garden taste with none
of the sweet overtones of many hot sauces. Warn your guests that this is no regular
steak sauce, but rather an equivalent to the hot mustard sauce (wasabi) served in
Japanese restaurants. A judicious spoonful per serving is plenty unless you are like
me and love it, love it, love it.

2 hot red peppers (aji are the traditional Chilean chile but habenero or
scotch bonnet will do fine)
2 garlic clovers, peeled
2 cups fresh coriander, finely chopped
4 scallions, finely chopped
1 teaspoon dry oregano
2 tablespoons  olive oil
2 tablespoons red wine vinegar
Salt and pepper
In blender purée together peppers and garlic.
Add coriander, scallions, oregano, oil, vinegar, salt and pepper to taste.
Blend well and add ¼-½ cup water if sauce is too thick. Makes 1 cup.
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I have included a related recipe I like a lot...byz

Pebre de Pollo 

Chicken in Sweet-Tart Sauce
Makes 4 servings

**FYI: The Spanish influence is obvious in the caper-olive-raisin-sherry combination. 
But the dish has nothing in common with the sauce called pebre or pebrada in
Spanish cooking, a mixture of vinegar with black pepper (hence the name) and garlic. 
I wonder if the brined olives and capers in this pebre are a later stand-in for the original
vinegar.  The large amount of black pepper is a stronger link.  I’ve taken the small liberty
of sauteing the tomatoes and onion, (sauteing restores a little edge of freshness ).
I’ve also taken to serving the dish with pickled jalapeños on the side. I find them a perfect complement to the flavors.
 
1 teaspoon black peppercorns
4 - 5 cloves
4 tablespoons olive oil
1 medium-sized white onion, coarsely chopped
3 garlic cloves, coarsely chopped 
3 large ripe tomatoes (about 1 1/2 pounds total), coarsely chopped 
One 4-pound chicken, quartered
1 - 1 1/2 teaspoons salt, or to taste
Freshly ground black pepper
1/3 cup capers, rinsed, patted dry with paper towels, and spread out to dry completely
2 cups chicken stock, preferably homemade
15 - 20 pimiento-stuffed green olives
1/2 cup dark raisins
 2 tart, crisp green apples, cored and cut into eighths
1/4 cup dry sherry (I use fino)
Pickled jalapeño chiles (optional)
 
In an electric spice or coffee grinder or a mortar, grind the peppercorns
and cloves to a coarse powder.  Set aside.
In a medium-sized, heavy-bottomed skillet or wide saucepan,
heat 2 tablespoons of the oil to rippling over medium-high heat. 
Add the onion and garlic and cook, stirring occasionally, for
3 - 5 minutes, or until the onion is translucent.
Add the tomatoes and the pepper-clove mixture. 
Reduce the heat to medium and cook, covered, for 12-15 minutes,
until the mixture is lightly thickened.  Let cool slightly and process
to a puree in a blender.  Set aside.
Season the chicken with salt and a good grinding of black pepper. 
In a Dutch oven or large saucepan, heat the remaining 2 tablespoons oil
to rippling over medium-high heat.  Add the chicken pieces and cook,
turning once, until lightly golden, allowing about 3 minutes per side. 
Remove the chicken to a plate and set aside. 
Quite a bit of fat (rendered from the chicken skin) will now be in the pan;
pour off all but 2 tablespoons.  With a wooden spoon or spatula,
scrape the bottom to loosen the flavorful browned scraps.
Return the pan to medium heat.  When the fat ripples, add the capers
and stir-fry for about 2 - 3 minutes, until they puff slightly and become
brown and crisp. Scoop out and set aside. 
Add the reserved tomato puree and cook, covered, for 15 minutes,
or until the flavor is concentrated and the fat is starting to separate. 
Stir in the chicken stock, olives, raisins, apples, and all but about 1 tablespoon
of the fried capers.
Add the reserved chicken pieces with any cooking juices.
Bring to a boil and cook, covered, over medium heat for 20-25 minutes,
or until the chicken is just done. (Actually, you’ll get best results if you
add the leg pieces first, wait 5 minutes, and then add the breast pieces). 
Taste for salt and add up to 1 teaspoon if desired (the capers and olives
will provide some). 
Stir in the sherry and cook about 5 minutes longer, until the raw alcohol
taste is gone.  Serve at once, with the remaining fried capers scattered
over the dish.  If you like, serve pickled jalapeños, Chilean Hot Sauce (pebre)
on the side and rice and Chilean Chardonnay chilled.