Recipe for Pebre Sauce

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Yield:

Ingredients:

Amount	Ingredient
	Chilean
2 med	sized hot red chillies
2 lrg	clv garlic chopped
1 lrg	handful (about 25g) chopped coriander leaves
1 tbl	lemon juice or red wine vinegar

Instructions:

Instructions: In a blender or food processor reduce the chillies garlic and coriander leaves to a thick sludge.

If they refuse add a little water.

Blend in the lemon or vinegar and oil.

Season with salt no more than half a teaspoon.

The sauce should be like a thick hot slushy vinaigrette; the consistency can be altered with a little water.

The sauce will keep in a screwtop jar in the fridge for a week and will season pasta rice and casseroles.

Makes about a cupful

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