Pebre
Chile's beloved fresh salsa, served with every asado and alongside bread. A vibrant mix of tomatoes, onion, cilantro, and spicy aji.
Prep Time
20 min
Total Time
20 min
Servings
8
Ita's Tips
“The onion MUST be soaked, mi vida, or it will be too strong and give you bad breath! And please, cut everything by hand with a good knife - never use a machine. The texture should be chunky, not a paste. Every home in Chile has their own pebre, and this is how my mother made it, and her mother before her. Taste it and adjust - more aji if you are brave!”
Ingredients
- 4 ripe tomatoes, finely diced
- 1 large onion, very finely minced
- 1 cup fresh cilantro, chopped
- 2-3 green chili peppers (aji verde), minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
- 1 clove garlic, minced (optional)
Instructions
- 1
Soak minced onion in cold water for 10 minutes to remove harshness. Drain well.
- 2
Combine tomatoes, drained onion, cilantro, and aji in a bowl.
- 3
Add garlic if using.
- 4
Dress with olive oil and vinegar.
- 5
Season with salt to taste.
- 6
Let sit at room temperature for at least 15 minutes for flavors to meld.
- 7
Serve at room temperature with bread, sopaipillas, or grilled meat.