Chilean Pebre - Cilantro Salsa - cooking recipe

Ingredients

2 green onions, chopped
1 cup cilantro, fresh, packed
1 cup parsley, fresh
2 jalapeno peppers, seeded and finely chopped
1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar or 1/4 cup red wine vinegar
2 garlic cloves, minced
1/4 teaspoon salt
2 tomatoes, seeded and finely diced

Preparation

In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
Scrape into bowl. Stir in oil, vinegar, garlic and salt.
If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.