Pebre

Chile’s version of salsa. Looking at a few recipes, the key elements are tomatoes, onion, garlic, cilantro and vinegar. I stuck with my version of the recipe from Sundays at Moosewood Restaurant, which I’ve been making for years. It keeps for several days in the fridge.

Pebre
(makes about 1 1/2 cups)

• 1/4 of a small red onion, minced
• 1/4 cup coriander, minced
• 2 tomatoes, finely chopped
• 1/2 Tb tabasco (or other hot sauce)
• 1 Tb sunflower oil
• 1 Tb red wine vinegar
• 1 garlic clove, minced
• salt and pepper

1. Optional: Sprinkle the minced onion with salt, and leave to sit for a few minutes. Rinse well in a sieve, and pat dry. (This makes the onion less strong.)
2. Mix all the ingredients together in a bowl and let it sit for a half an hour or so before serving.

Family score: 7.1 out of 10

Tags: chillies, dairy-free, dip, gluten-free, Moosewood, South American food, tomatoes, vegan, vegetarian