Pork skewers and Pebre salsa
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Possuvarta with tasty Pebre salsa takes you on a taste journey to the beautiful Chilean countryside. The best of the best for barbecue, but it works quite well in the oven.
Ingredients for four
For the barbecue
600g pork tenderloin 2 peppers (rice) 2 red onions
Marinade
3 tbsp pebre salsa (recipe below) 2 tbsp brown sugar 2 tbsp olive oil 1 lime, organic if you like 1 fresh jalapeno or other chilli 2 tsp salt
Pebre, chilli salsa with chillies. 2.5dl
3 chives or 6 shallots 1 ripe tomato 1 bunch of fresh coriander 2 tbsp red wine vinegar 1 tbsp Thai chilli sauce 1-5 pcs red jalapenos or other chillies(to taste) 2 cloves of garlic 1 tbsp olive oil 1/2 tsp salt 1 tsp pepper
Start with the salsa: Remove the stem and seeds from the tomatoes. Split and remove the seeds from the chilli. Chop all the vegetables very finely and mix with the other ingredients to make a salsa. Take 3 tablespoons of the salsa for the marinade in a separate cup and put the rest in the fridge to marinate.
Squeeze the lime zest into the marinade and squeeze myös lime juice into it. Chop the jalapeno and add the remaining marinade ingredients. Using a hand blender, blend until very fine.
Cut the meat, peppers and red onions into pieces and place in a large freezer bag. Pour the marinade over the meat and rub it in thoroughly. Leave to marinate in the fridge for 2-24h.
Slide the meat and vegetables onto skewers. Grill or bake in the oven until cooked. Serve with pebre salsa.
Chile grill food World Pork
