Pebre (Chilean Cilantro Sauce)

Ingredients

• 0.5 teaspoon pepper black
• 1 teaspoon pepper red crushed
• 0.5 cup cilantro leaves fresh minced
• 4  garlic clove minced
• 0.3 cup olive oil extra virgin extra-virgin
• 0.5 cup onion minced
• 1 teaspoon oregano dried
• 0.5 cup bell pepper red minced
• 1 teaspoon salt 
• 0.7 cup vegetable stock canned
• 0.3 cup vinegar white

Equipment

• whisk

Directions

1. Combine all ingredients, stirring with a whisk until well-blended.
2. Note: Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.