Pebre

Name: Pebre
Total time: 21 min
Yield: 2 servings
Cuisine: chilean
Ingredients: 2 pcs Tomato; 0.5 pcs Red Onion; 1 pcs Green Chili; 1 pcs Garlic; 1 pcs Lime; 1 tbsp Red Wine Vinegar; 2 tbsp Olive Oil; 0.5 tsp Kosher Salt; 0.3 tsp Black Pepper; 12 pcs Cilantro

A bright, chunky Chilean table salsa with fresh bite, gentle heat, and a lively lime finish.

Ingredients

2 pcs Tomato
0.5 pcs Red Onion
1 pcs Green Chili
1 pcs Garlic
1 pcs Lime
1 tbsp Red Wine Vinegar
2 tbsp Olive Oil
0.5 tsp Kosher Salt
0.25 tsp Black Pepper
12 pcs Cilantro

Method

Finely dice {tomato} and {red_onion}, finely chop {cilantro} and {green_chili}, and mince {garlic} so the salsa stays chunky but spoonable.
Combine the chopped {tomato}, {red_onion}, {cilantro}, {green_chili}, and {garlic} in a bowl. Add {olive_oil}, {red_wine_vinegar}, the juice of {lime}, {kosher_salt}, and {black_pepper}, then stir well until glossy and juicy. Taste and adjust with more {kosher_salt} or {lime} for a bright, balanced finish.
Let the mixed pebre stand at room temperature so the {red_onion} softens slightly and the juices meld while the texture stays fresh and chunky.