1. In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped. 2. Scrape into bowl. Stir in oil, vinegar, garlic and salt. 3. 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. 4. The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
