Pebre chileno (Chilean hot pepper sauce)

Pebre chileno (Chilean hot pepper sauce)

Servings:	Serves 4
Calories per serving:	129
Ready in:	3 hours 15 minutes
Prep. time:	3 hours 15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

This is a spicy salsa from Chile.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 large firm tomatoes, peeled and diced
• 1 medium onion, peeled and diced
• 2 hot green or red chillies, diced and seeds removed if desired
• 3 tablespoons fresh coriander leaves, finely chopped
• 2 tablespoons flat leaved parsley, finely chopped
• 4 Cloves garlic, finely chopped
• 3 tablespoons olive or corn oil
• 1 tablespoon lemon juice or white wine vinegar
• Salt and pepper

Method

1. In a bowl, mix together the tomatoes, onion, chillies, coriander, parsley and garlic.
2. Mix with a dressing made from the oil, lemon juice or wine vinegar, salt and pepper.
3. Allow to rest at room temperature for at least 3 hours before serving.

Serving suggestions

Ideal with one of Chile's national dishes Porotos Granados, which is a bean and vegetable stew. It would also be an excellent accompaniment for meat.

Variations

Sometimes the tomatoes are left out and you can use all parsley or all coriander. Apart from that there are no traditional variations although the ratios do differ according to personal taste.

Chef's notes

It can be difficult to decide which chillies to use. This recipe calls for hot chillies, but I would not go so far as to use 2 habañero chillies, for example. Serrano or jalapeño chillies would probably be about right. I would advise that you taste any chillies before adding them to this or other recipes.

See also

• Many other chilli sauce recipes

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