Our take on pebre, the Chilean table salsa: a fresh, chunky tomato salsa sharpened with lime, lemon, and a splash of red wine vinegar. It’s better after a rest in the fridge, once the onion mellows and the juices come together.
Ingredients
- 6 fresh tomatoes, diced, or 1–2 cans diced tomatoes
- 1 large green pepper, diced
- 1 large onion, finely diced
- 1 large jalapeño, seeds removed and kept, finely diced
- 1 lime, juiced
- ½ lemon, juiced
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
- 2 tsp black pepper
- 1–2 cloves garlic, finely minced
- ½ cup cilantro, finely chopped
Method
Mix everything except the jalapeño seeds by hand in a large bowl. Taste and adjust the seasoning.
Toast the jalapeño seeds in a dry pan or the oven until fragrant and lightly browned. Crush them in a mortar and pestle and stir them into the salsa.
Rest in the fridge for at least 30 minutes before serving.
Notes
- The original recipe had 1 cup of vinegar, but that seems like a lot.
- Keeps 5–7 days in the fridge.