Chilean Cilantro Salsa (Pebre)

1. Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.

2. Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

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Nutrient	Quantity
Total fats	29.1041 g
Protein	4.5327 g
Carbohydrates	25.4073 g
Energy	358.8232 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2959 g
Water	467.3466 g
Aspartic acid	0.0081 g
Calcium, Ca	240.9822 mg
Lutein + zeaxanthin	3796.0905 g
Fiber, total dietary	8.2615 g
Fatty acids, total saturated 22:0	0.0433 g
Carotene, beta	10854.5825 g
Niacin	1.5906 mg
Vitamin A, RAE	906.0752 g
Arginine	0.0018 g
Riboflavin	0.1377 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0085 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0904 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.0081 g
Stigmasterol	0.48 mg
Sodium, Na	73.1 mg
Fatty acids, total saturated 16:1 undifferentiated	0.348 g
Total lipid (fat)	29.1041 g
Manganese, Mn	0.7805 mg
Fructose	9.0325 g
Proline	0.0081 g
Fatty acids, total saturated 16:0	3.245 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1832 g
Sucrose	0.6817 g
Choline, total	20.512 mg
Sugars, total	16.7995 g
Serine	0.0024 g
Fatty acids, total saturated 10:0	0.0513 g
Fatty acids, total saturated 18:0	0.5805 g
Vitamin B-6	0.4004 mg
Selenium, Se	2.3022 g
Ash	2.4751 g
Fatty acids, total saturated 18:1 undifferentiated	19.3667 g
Pantothenic acid	0.6871 mg
Phenylalanine	0.0026 g
Beta-sitosterol	0.32 mg
Copper, Cu	0.1798 mg
Betaine	0.0782 mg
Thiamin	0.1391 mg
Methionine	0.0006 g
Iron, Fe	2.6628 mg
Carbohydrate, by difference	25.4073 g
Phosphorus, P	115.0885 mg
Folate, total	137.8177 g
Tocopherol, gamma	0.2618 mg
Lycopene	0.115 g
Alanine	0.0035 g
Valine	0.0031 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.8293 g
Glycine	0.0025 g
Carotene, alpha	5.829 g
Glucose (dextrose)	6.9878 g
Fatty acids, total saturated 14:0	0.0258 g
Zinc, Zn	0.9388 mg
Isoleucine	0.0021 g
Fatty acids, total saturated 12:0	0.0133 g
Fatty acids, total polyunsaturated	3.1259 g
Fatty acids, total saturated 14:1	0.0086 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0058 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	18122.8252 IU
Folate, DFE	137.8177 g
Tryptophan	0.0003 g
Vitamin C, total ascorbic acid	61.404 mg
Phytosterols	60.999 mg
Fatty acids, total polyunsaturated 16:1 c	0.0085 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0804 g
Fatty acids, total saturated 20:0	0.1203 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0028 g
Vitamin K (phylloquinone)	732.6333 g
Fatty acids, total saturated	4.109 g
Histidine	0.0009 g
Fatty acids, total monounsaturated	19.8414 g
Threonine	0.0014 g
Folate, food	137.8177 g
Fatty acids, total polyunsaturated 17:0	0.0102 g
Fatty acids, total polyunsaturated 24:0	0.0085 g
Cryptoxanthin, beta	32.4638 g
Vitamin E (alpha-tocopherol)	5.1751 mg
Magnesium, Mg	74.4882 mg
Lysine	0.0014 g
Potassium, K	768.6117 mg
Cystine	0.0008 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Water	0.25 cup	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	0	0	0
Green Onion	6	115.02	24.4524	2.0022
cilantro leaf	1 cup	3.68	0.5872	0.0832
sherry wine vinegar	2 tablespoons	0	0	0
serrano chili	1	0	0	0