Pebre--Salsa de Cilantro
Recipe type: Salsa, Relish
Prep time:
Total time:
- 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
- Mix all of the ingredients together in a medium bowl and refrigerate.
- If you're using onions instead of scallions, you may want to minimize the "bite" of the raw onion.
- If so, sprinkle the minced onions with salt and let them sit for a few minutes.
- 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 https://moosewoodcooks.com/2011/12/pebre/
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