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Pebre Sauce


Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Photography: Petrina Tinslay

Source: Martha Stewart Living, August 2010


  • 3/4 cup extra-virgin olive oil
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tablespoons red-wine vinegar
  • 3 garlic cloves, minced
  • 2 habanero chiles, seeded
  • 1 small onion, coarsely chopped
  • Coarse salt and freshly ground pepper


  1. Puree all ingredients in a blender. Let stand for 2 hours before serving.

Cook's Notes

Sauce can be refrigerated for up to 3 days. Let stand at room temperature for 1 hour before using.

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