Pebre Chileno
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Pebre, is a very popular Chilean sauce made with chopped cilantro, tomatoes, onions and garlic, along with olive oil, vinegar and usually a spice component like chili peppers. It is served everywhere in Chile to accompany a wide variety of dishes, and of course everyone has their own version.
The Chilean version is normally done with aji verde, which is like a banana or cubanelle pepper, they are sweet with just a little bit of heat. You can substitute any type of chili you have on hand or evey just add your favorite hot souce.
The sauce is a perfect excuse to use our Pomaireware Pig Faced Salsa Dish.
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| Pomaireware Pig Faced Salsa Dish |
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Preparation time
Ingredients
For 4 Person(s)
Ingredients
- 2 ripe plum tomatoes
- 1 medium onion
- 2 cloves garlic
- 1/4 cup cilantro
- 1 aji verde
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp red wine vinegar
- salt and pepper to taste
Pebre Chileno Directions
- Most people peel the tomotoes. I actually like the tomotoes with the skins on as I fell it gives it a little bit (plus it's easier), so it's up to you. If you peel the tomatoes, the easiest way it to cut an “x” on the top of the tomato (opposite where the stem would be). Drop them into boiling water for 25 - 45 seconds or until the skin starts to loosen up. Remove the tomatoes from the water and plunge them into cold water. Once cool to the touch, remove the skin.
- Chop the tomatoes into small uniform peices and place in a bowl.
- Peel and chop the onion into similiar size as the tomoatoe, and add them to the bowl.
- Add mashed or chopped garlic.
- Remove the seeds and vein from the pepper and finely chop, and add to the bowl.
- Add finely chopped cilantro.
- And finally, add olive oil, lime juice, red wine vinegar, salt and pepper to taste and mix well.
- And of course, serve at room temperature in a a href="https://ancientcookware.com/pomaireware/pomaireware-pig-faced-salsa-dish-detail" target="_self"Pomaireware Pig Faced Salsa Dish
