Pebre
Chilean coriander, onion, tomato and green chilli relish with olive oil and vinegar
Every Chilean asado and every basket of warm bread in a picada (simple eatery) comes with pebre: a fresh relish of finely chopped coriander, onion, tomato and ají verde (green chilli) loosened with oil and a splash of vinegar. In Santiago it's spooned on marraqueta bread while waiting for the grill, and on sopaipillas in winter. It's more herb-heavy and oilier than Mexican pico de gallo. Chef's tip: rinse the chopped onion in cold water and drain it well; it takes away the harsh bite without losing crunch.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Put 1 white onion in a sieve, rinse under cold water for 30 seconds and shake dry.
Step 2: Mix the onion with 3 ripe tomatoes, 1 large bunch fresh coriander, 1 green chilli (ají verde or jalapeño) and 1 clove garlic in a bowl.
Step 3: Stir in 4 tbsp olive oil, 1 tbsp red wine vinegar and ¾ tsp salt. Common mistake: chopping in a food processor; it turns watery and pink. Chop by hand into small, even pieces.
Step 4: Rest for 15 minutes so the flavours mingle and the tomato releases a little juice. Serve with bread, sopaipillas or grilled vegetables. Best eaten the same day.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pebre take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Olive salsa dip
A chunky Mediterranean salsa of chopped black olives, tomato, pepper and spring onions with chives, basil, garlic, red wine vinegar and olive oil. Serve it cold or at room temperature with corn chips or toasted bread.