Pebre is a Chilean condiment, but it wasn't until my parents went back there a few years ago and found it everywhere in the same way you'll find salsa on every Mexican restaurant table in San Antonio that it made it's way back to the states and into my parents' home as a permanent fixture. It's like a pico de gallo shot with a ton more acid, the South American, chimmichurri-esque note. When I'm home in the summer I can basically count on it always being a staple in the fridge, and it's nice to have it in my New York apartment too, another touch of home that works so well with the fresh northeast summer produce.
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| Perfect on breakfast tacos |
Pebre
1/3 c. olive oil
2 T. red wine vinegar
1 T. lemon juice
1 1/2 tsp. aji paste
1 c. chopped parsley
1 c. chopped cilantro
3/4 c. onions
1 c. fresh tomatoes- finely diced
1 T. garlic- finely diced
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... if it lasts that long. Good for 1 week.
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