Ana Maria's Pebre Sauce Recipe

• 1 head garlic, peeled
• 6 x Warm green cayenne chile peppers, stemmed, minced
• 1 sm Bunch cilantro, finely minced
• 4 x Tomatoes, peeled -- fine minced
• 2 Tbsp. Extra virgin olive oil
• 1/4 tsp Grnd cumin Salt to taste

1. Ron Kroll.
2. I cannot say which I've tried any of them.
3. Hope they help.
4. Grind the garlic and the chiles in a mortar or possibly food processor to create a paste.
5. Combine the cilantro and tomatoes with the chile paste.
6. Fold in the oil, cumin and salt and let sit for an hour to blend the flavors.
7. Yield: 1/2 c., Heat Scale: Warm
8. NOTES : This is one of many variations for the traditional Chilean warm sauce.

garlic, green cayenne chile peppers, cilantro, tomatoes, extra virgin olive oil, cumin salt

Taken from cookeatshare.com/recipes/ana-maria-s-pebre-sauce-64994 (may not work)