Red Stick Spice Live: Pebre (Chilean Salsa) | Baton Rouge, LA

In a small skillet, toast the flour for about 5 minutes or until slightly darkened and giving off a nutty aroma. Move to a bowl to cool.

In a food processor, combine the tomatoes, banana pepper, scallion whites, cilantro, Sel Gris, White Balsamic Vinegar and half of the Arbequina Extra Virgin Olive Oil. Pulse to combine, taking care to not process completely smooth. With the machine running, drizzle in the remaining olive oil. This will work to emulsify the sauce.

Pour into the bowl with the flour and stir to combine. Allow to sit for 5 minutes before tasting.

Taste and adjust with more Sel Gris. Serve with a warm baguette for dipping.

Equipment Needed