'Pebre' (chilean salsa)

'Pebre' is the 'salsa' we use to accompany meat (specially grilled meat), boiled potatoes, potato salad, rice, soups and whatever you want.

VERSION 1:

Ingredients:

2 big juicy tomatos
4 to 5 'ají Cristal' (hot yellow wax peppers)
1 medium sized onion
cilantro (leaves)
garlic, olive oil, salt and some white vinegar

Take off the skin of the tomatos and chop them into very fine pieces. Do the same with the onion, cilantro, hot pepper (with or without the seeds, depending on how hot you want the 'pebre').

Put it all in (ideally) a clay pan. Smash the garlic in a stone mortar (if you use a wooden mortar, a knife or a food processor - the taste will never be the same). Add to the clay pan.

Add the oil, salt and vinegar and mix well.


VERSION 2:

½ cup finely chopped onion
½ cup chopped cilantro leaves
¼ cup of red ají paste (can be replaced with ají powder)
½ cup tepid warm boiled water
olive oil, salt, garlic and lemmon juice

Mix everything and place in a clay pan.


If you have some fresh crunchy bread to dip in 'pebre' ........ wonderful!