Next to bread, pebre is basically a staple here in Chile. It’s rare that a restaurant doesn’t serve up a complimentary bread and pebre as an appetiser. Seriously, though, watch out for this. I always fall into the trap of eating too much before my food comes because this combo is dangerously delicious and we all know that food tastes better when it’s free, ammiright?
Pebre is a kind of tomato salsa. I associate it with summer time, because of the juicy fresh red tomatoes you can find at this time of year. It’s something I refer to a fair bit in this blog so I thought it would be nice to share this recipe with you. Pebre is great for nibblies, as a side dish, or for an afternoon snack with a beer or michelada (Chilean beer cocktail).
Prepare pebre close to the time you want to serve it. It will not keep longer than 1 day due to the tomatoes.
- 300g tomato, finely diced
- 50g brown onion, finely diced
- 50g banana chili (those long yellowy green ones that aren’t too spicy), finely diced with seeds
- 1 clove garlic, minced
- Handful coriander, finely chopped
- Tablespoon olive oil
- Tablespoon vinegar
- Pinch of salt and pepper
Toss all the ingredients together in a bowl. Serve fresh with white bread and butter. See I told you it was easy.