Chilean Hot Sauce (Pebre)

1. In a mixing bowl, combine the oil, vinegar and water, and beat them together with a whisk or fork.

2. Stir in the cilantro, onions, chili paste (or chopped fresh chili), garlic and salt, and taste for seasonings.

3. Let the sauce stand at room temperature for 2 or 3 hours to develop its flavor before serving.

4. Pebre is a traditional accompaniment for meats.

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Nutrient	Quantity
Total fats	27.1439 g
Protein	1.2884 g
Carbohydrates	8.9241 g
Energy	280.144 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2093 g
Water	219.8528 g
Aspartic acid	0.103 g
Calcium, Ca	39.7285 mg
Lutein + zeaxanthin	140.4808 g
Fiber, total dietary	1.7393 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	378.1412 g
Niacin	0.2759 mg
Vitamin A, RAE	32.4912 g
Arginine	0.0966 g
Riboflavin	0.0438 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.2368 g
Stigmasterol	0.24 mg
Sodium, Na	11.7572 mg
Fatty acids, total saturated 16:1 undifferentiated	0.339 g
Total lipid (fat)	27.1439 g
Manganese, Mn	0.1781 mg
Fructose	1.032 g
Proline	0.0185 g
Fatty acids, total saturated 16:0	3.0785 g
Sucrose	0.792 g
Choline, total	7.188 mg
Sugars, total	3.9467 g
Serine	0.0256 g
Fatty acids, total saturated 18:0	0.5309 g
Vitamin B-6	0.1426 mg
Selenium, Se	0.6183 g
Ash	0.5726 g
Fatty acids, total saturated 18:1 undifferentiated	19.2759 g
Pantothenic acid	0.1539 mg
Phenylalanine	0.0271 g
Beta-sitosterol	0.16 mg
Copper, Cu	0.0774 mg
Betaine	0.107 mg
Thiamin	0.052 mg
Methionine	0.0044 g
Iron, Fe	0.6522 mg
Carbohydrate, by difference	8.9241 g
Phosphorus, P	33.6155 mg
Folate, total	22.3372 g
Tocopherol, gamma	0.2241 mg
Alanine	0.0254 g
Valine	0.0267 g
Fatty acids, total saturated 18:2 undifferentiated	2.6607 g
Glycine	0.0283 g
Carotene, alpha	5.0362 g
Glucose (dextrose)	1.576 g
Fatty acids, total saturated 14:0	0.0033 g
Zinc, Zn	0.2167 mg
Isoleucine	0.0188 g
Fatty acids, total polyunsaturated	2.8699 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.032 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	652.0342 IU
Folate, DFE	22.3372 g
Tryptophan	0.0141 g
Vitamin C, total ascorbic acid	31.1073 mg
Phytosterols	72.07 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.0157 g
Vitamin K (phylloquinone)	42.7265 g
Fatty acids, total saturated	3.7655 g
Histidine	0.0158 g
Fatty acids, total monounsaturated	19.733 g
Threonine	0.0248 g
Folate, food	22.3372 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	20.8475 g
Vitamin E (alpha-tocopherol)	4.1558 mg
Magnesium, Mg	15.5648 mg
Lysine	0.0414 g
Potassium, K	199.243 mg
Cystine	0.0073 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Olive oil	2 tablespoons	238.68	0	27
Onion	0.5 cup	32	7.472	0.08
Water	0.5 cup	0	0	0
cilantro	0.5 cup	1.84	0.2936	0.0416
red wine vinegar	1 tablespoon	2.831	0.0402	0
hot chili pepper	1 tablespoon	3.75	0.8869	0.0188