Chilean Pebre with a Twist

Ingredients

• 4 ripe tomatoes, diced (800g / 1.76 lbs) 4 ripe tomatoes, diced (800g / 1.76 lbs)
• 1 small red onion, finely chopped (100g / 3.5 oz) 1 small red onion, finely chopped (100g / 3.5 oz)
• 1/2 cup fresh cilantro, chopped (30g / 1 oz) 1/2 cup fresh cilantro, chopped (30g / 1 oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 jalapeno pepper, seeds removed and finely chopped 1 jalapeno pepper, seeds removed and finely chopped
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g) 1/2 teaspoon black pepper (2g)

Nutrition

• Calories: 80 kcal / 335 KJ
• Fat: 6g (Saturated Fat: 1g)
• Carbohydrates: 7g (Sugar: 3g)
• Protein: 1g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, red onion, cilantro, minced garlic, and jalapeno pepper.
2. 2.
   Squeeze the juice of one lime over the mixture and drizzle with olive oil.
3. 3.
   Season with salt and black pepper.
4. 4.
   Gently toss all the ingredients together until well combined.
5. 5.
   Let the Pebre sit at room temperature for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve as a side dish or topping for your favorite Chilean dishes.

Treat your ingredients with care...

• Tomatoes — Choose ripe tomatoes for the best flavor and texture.
• Red onion — Finely chop the red onion to ensure it blends well with the other ingredients.
• Cilantro — Use fresh cilantro for its vibrant flavor. If you're not a fan of cilantro, you can substitute it with fresh parsley.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your spice preference. For a milder salsa, remove the seeds and membrane before chopping.

Tips & Tricks

• For a smoky flavor, you can roast the tomatoes and jalapeno pepper before dicing them.
• Adjust the amount of lime juice according to your taste preference. Add more for a tangier salsa or less for a milder flavor.
• Letting the Pebre sit for at least 30 minutes allows the flavors to develop and intensify.

Serving advice

Serve the Pebre alongside grilled meats such as Chilean asado or as a topping for empanadas. It also pairs well with crusty bread or tortilla chips as a flavorful dip.

Presentation advice

Transfer the Pebre to a colorful serving bowl to showcase its vibrant colors. Garnish with a sprig of fresh cilantro for an added touch of freshness.