Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Jefferson Adams

    Peruvian Fresh Red Chili Salsa (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    A bowl of pebre awaits hungry eaters. Photo: CC--oscar cubillos
    Caption: A bowl of pebre awaits hungry eaters. Photo: CC--oscar cubillos

    Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter.

    Photo: CC--oscar cubillosPair this version with your favorite toasted gluten-free bread, and you’re in business.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Ingredients:

    • 1 tablespoon red wine vinegar, to taste
    • 2 tablespoons olive oil
    • 1 large onion
    • 1 medium ripe tomato, diced
    • 3 cloves garlic
    • 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers
    • Juice of 1 lime
    • ⅓ cup cilantro leaves, minced
    • Salt and pepper to taste

    Directions:
    Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature.

    0

    User Feedback

    Recommended Comments



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Lin Goldkrantz.
    Ingredients:
    1 pound white cheese (preferably Colombian cheese)
    1½ cup cornstarch
    2 eggs, beaten
    2 teaspoons brown sugar
    ½ teaspoon salt
    Directions:
    Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar and salt. Make little balls, the size of a golf ball, and put into medium-hot vegetable oil and fry slowly. After a few minutes increase temperature and fry them until they are golden brown. When they are ready place them on paper towels to drain the oil. Makes 15 buñuelos.


    Jefferson Adams
    Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that.
    Try these delicious little gems for your next BBQ, tailgate, or friendly cookout. They go great with a nice cold beer, and put a nice spin on the whole 'meat on a stick' tradition.
    Ingredients:
    2 to 3 pounds of chicken hearts ½ cup of hot water 1 lemon 3-4 cloves garlic, crushed ½ teaspoon fresh ginger 2 teaspoons kosher sea salt 1 teaspoon freshly ground black pepper ½ teaspoon paprika 1 tablespoon olive oil for basting d...

    Jefferson Adams
    Celiac.com 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp.
    This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp.
    Ingredients:
    1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste Chimichurri Ingredients:
    1 cup parsley leaves, stems removed 1 cup cilantro leaves, stems removed ½ cup mint leaves, chopped, optional ½ cup olive oil ½ cup red wine vinegar 3...

    Jefferson Adams
    Celiac.com 11/17/2015 - The Peruvians make numerous kinds of delightful salsas. One of these, Crema de aji rocoto, is made with the spicy rocoto pepper, but the final version can be toned down with a bit of cream.
    Ingredients:
    4 tablespoons cider vinegar 3 cloves of garlic, crushed 2 stalks of celery, chopped 1¼ cups sunflower oil 1 small sweet onion, chopped 1½ tablespoons aji rocoto paste Juice of 3 lemons Salt and pepper to taste Directions:
    Toss ingredients into a blender and blend until smooth.
    Add salt and pepper to taste and serve with toasted gluten-free bread. Add a splash of cream to tone down the spice level, as needed.<...