Stretching across the Pacific coast of South America, Chile is a narrow country of mountains and coasts. The ingredients aren't too unfamiliar if you've cooked Peruvian cuisine: quinoa, corn, and potatoes are common. For our first attempt we made Chilean asado. Asado is apropriate across Latin America, Chilean asado is topped with pebre: a mix of cilantro, onions and parsley.
Asado with Pebre
Prep Time: 5 minutes
Cooking Time: 20 minutes
Serves: variable
Ingredients:
Any mix of the following meats:
Ribs, flank steak, chorizo, or offal
Pebre:
2 cups cilantro
2 cups parsley
1 chopped onion
1/4 cup water
1 tbsp lemon juice
1 tsp crushed red pepper
3/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
1 1/2 tsp olive oil
Preparation:
Mix all pebre ingredients, excepy olive oil, in a bowl and refridgerate for one hour, then stir in olive oil right before serving.
Cooking:
Barbeque, or broil, meats until cooked. Then top with pebre and serve.
