Ronnie's Notes
Pebre sauce, a Chilean specialty, is a spicy hot condiment for grilled beef or chicken. It’s similar to chimichurri sauce, which has become popular in American cooking. Chimichurri sauce is available in jars, pebre sauce is not, which is actually a good thing, since nothing beats homemade, freshly concocted condiments like this one. You can use pebre as a dipping condiment for grilled skirt steak or hanger steak but because it also tastes so good on grilled vegetables, especially tomatoes, onions, and peppers, the sauce is especially handy for kebabs.
Instructions
Preheat an outdoor grill or oven broiler with the rack about 4–6 inches from the heat source.
To make the pebre sauce, place the parsley, cilantro, garlic, oregano, lemon juice, and habanero pepper in a food processor and process until the ingredients are finely minced.
Gradually add the olive oil while the machine is on, until the sauce is thoroughly blended and the oil has been incorporated.
Cut the meat into 1- to 1 1/2-inch chunks.
Place alternating chunks of beef, tomatoes, bell pepper chunks, and onion pieces onto metal skewers.
Brush the ingredients with a small amount of olive oil.
Cook for about 7–, turning the skewers occasionally, or until the meat reaches the degree of doneness desired.
Serve with the pebre sauce.
Makes 4 servings.