Pebre--Salsa de Cilantro
Recipe type: Salsa, Relish
Prep time: 
Total time: 
Yields about 3 cups of salsa
  • ⅓ cup minced onions or scallions
  • ½ cup finely chopped fresh cilantro
  • 4 medium tomatoes, finely chopped
  • 2 tablespoons Tabasco or other hot sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, pressed or minced (optional)
  • salt and ground black pepper to taste
  1. Mix all of the ingredients together in a medium bowl and refrigerate.
  2. If you're using onions instead of scallions, you may want to minimize the "bite" of the raw onion.
  3. If so, sprinkle the minced onions with salt and let them sit for a few minutes.
  4. Then press them gently in a sieve and rinse them well in running water.

This sauce will keep, refrigerated, for three or four days.
Pebre is a perfect complement to any Chilean main dish.

Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at