Pebre

Pebre

A fabulous tomato salsa

By
From
Under the Walnut Tree
Serves
5-6
Photographer
Fanny Bergenström

Pebre is a superb, fresh Chilean salsa that goes with almost anything: barbecued lamb, beef or fish, sausages, or simply with a piece of bread.

Ingredients

Quantity Ingredient
1 large onion, chopped
1 garlic clove, chopped
4-5 medium tomatoes, diced
1 large bunch fresh coriander, finely chopped
1/2-1 mild green chilli, deseeded and chopped
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
A pinch sea salt

Method

  1. Place the onion, garlic, tomatoes, coriander and chilli in a large mortar and pestle and lightly pound together, or whiz quickly in a food processor. Add the oil, vinegar and sea salt. Taste, and add more chilli if desired. Tip the pebre into a small bowl and let the flavours mingle for an hour or so before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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