Saturday, April 23, 2011

Pebre, the Fasting Food

This is great for whether you fast or not, whether you're looking for something low in calories to snack on or a great topping for seared tuna or grilled chicken. I personally love it with some crispy flatbread, scooped straight from the bowl and the combination is so sweetly savory that the juice from the tomato combined with the onion, cilantro and chilies makes for a delicious shot, almost like leche de tigre.
My fasting sized portion of pebre
Technically, with the tomatoes in it, it is chancho en piedra and in Chile, where the recipe originates, it's spread on bread in lieu of butter. All I know is that it's delicious, refreshing, and a damn better way of eating all your vegetables than drinking a V8. Very similar to the Mexican version of pico de gallo, it's just got that added kick with the vinegar and the aji.

As far as fasting goes, some people will go all day without eating, but being the do-er that I am, hate wasting a day because of no energy. So I'll have some coffee in the morning and then around 3pm or so, once the caffeine-come-appetite suppressant has worn off I'll have a few scoops of the pebre with some flatbread. And it's great because it's sweet from the tomatoes, but savory with a little kick from the peppers. A tiny, satisfying meal-in-one.

1/3 c. olive oil
2 T. red wine vinegar
1 T. lemon juice
2 fresh aji peppers (or 1 tsp of aji paste- can adjust depending on desired level of spice)
1 c. parsley
1 c. cilantro
3/4 c. red onions
1 c. fresh tomatoes- finely diced
1 T. garlic- finely diced
salt and pepper to taste

1. Chop all vegetables and combine with remaining ingredients in bowl.

2. Let stand 2 hours at room temperature or refrigerate overnight before serving. The longer the better. Lasts for 1 week.

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