patagonland

Atacama Salt + Pebre

$5,99 USD

More Details

Atacama Salt + Pebre - Image 1
Atacama Salt + Pebre - Image 2
Atacama Salt + Pebre - Image 3
patagonland

Atacama Salt + Pebre

$5,99 USD

More Details

Description

All in one: Atacama Salt + Pebre

Livening up salads, soup, meat, or fresh bread rolls, a good pebre is the hallmark of a Chilean kitchen, and a delicious vegetarian treat. 

Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It may contain also chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll.

A satisfying blend of spice, salt and sour, pebre brings a fresh kick of cilantro and raw onion to liven up the flavors of a grilled steak, simple salad, or choripán.

The major difference of the Atacama Salt is that it is exclusively extracted from a million year old underground brine reserves below the Atacama Desert in South America– one of the most dry and sterile environments on Earth. After mineral-rich water is pumped upwards from beneath the desert crust, Atacama salt grains are extracted in a natural, solar-driven process. The sun itself causes the water to evaporate, yielding the naturally occurring salt containing both sodium chloride and potassium chloride. Being a one-grain sea salt lowers the sodium impact in food products without sacrificing on flavour or functionality, which is why it performs and tastes just like ordinary salt.

This unique grain, with only 65% Sodium Chloride, radically lowers the sodium impact in food. But the same grain also contains 30% Potassium Chloride, a mineral appreciated by both doctors and health authorities around the world. The fact that potassium and sodium are both present within the same grain is what makes Atacama salt unique and why it performs better than regular salt.

Creamy Cold Red Pepper Soup


A creamy chilled roasted red pepper soup for summer made with red bell peppers, fresh rosemary and heavy cream - it's a full and filling meal in itself alongside a side green salad. This cold red bell pepper soup can be served as a light appetizer soup or to accompany a light lunch, perhaps with some salad and a roll or some toasty garlic bread.

If you like roasted red peppers, try this vegetarian summer soup. Of course, it's also delicious hot, so there's no reason you can't cook it up and eat it right away too. 

Ingredients

  • 4 large red peppers (if they're small, use a few more)
  • 1 medium onion, chopped
  • 2 tbsp butter or margarine
  • 1 tbsp chopped fresh rosemary
  • 5 cups vegetable broth 
  • 1/4 cup tomato paste
  • 1/2 cup heavy cream
  • 1/4 tsp paprika
  • Atacama Salt + Pebre to taste

Steps to Make It

  1. Heat oven to 400 degrees or set to broil. Slice peppers in half and remove seeds. Broil for about 20 minutes.

  2. In a large sauce pan, cook the onion and the fresh rosemary over medium high heat. Add the peppers and vegetable broth and reduce to a simmer. Add tomato paste and allow to cook for at least 20 minutes.

  3. Transfer soup to a blender or food processor and process until smooth.

  4. Add remaining ingredients and stir to combine well.

  5. Serve chilled.


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