Pebre (Chilean Salsa)

I only have three weeks left here in Chile so I have to take advantage of the awesome fruit/veggie/everything market that happens every Friday just a block from my apartment.  It’s summer here so everything is insanely cheap.  Really, it’s insane.  How much do you think all the food pictured above cost?  We got some cherries, some nectarines, tomatoes, like 4 pounds of avocados, some mushrooms, green onions, cilantro, chili peppers, onions…Probably like $50 right?  Especially since it’s all organic and locally grown?

Try closer to $10.

While your jealousy abates, join me in a recipe for a staple food here known as pebre.  Basically, it’s Chilean pico de gallo.  A fresh salsa that they put on everything here.  Even on bread.  Sounds weird.  Tastes great.

I made a huge batch today for a barbecue we’re having this weekend.  It’s a goodbye barbecue but I didn’t think tears made a good topping for grilled meat so I decided to make pebre.  This is what I used:

Like…10 small tomatoes.  Or 5 large tomatoes

1 large white onion

4 chili peppers

2 lemons (juiced)

5 tbls chopped, fresh cilantro

1 tbls olive oil

Chop all ingredients, mix together, blend if desired.  This can be served chunky, like a salsa, or I used a hand-blender thing (technical term) to make it into more of a sauce.  Either way, it’s good.  That’s the whole process!  Eat it on bread, chips, hot dogs, pizza…or, ya know, anything!  Enjoy these remaining photos that have nowhere to go.

finished product.

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