Pebre (Chilean Chili Salsa)
Makes approximately 3 cups
*Notes: This is the way Ms. M’s grandmother taught her to make pebre. Ms. M is from Santiago, so her pebre may look very different from a pebre made in someone’s home in another part of the country. That’s the beauty of this condiment! Some versions use tomatoes, others don’t. Some use onion, and others, like Ms. M’s family recipe, use scallions. Some use chopped chilis, and others use a chili paste! The sky is the limit. If you don’t like something, change it up and make you’re own version of pebre!
6 scallions, finely chopped
1 large tomato, finely chopped
1 small bunch cilantro (approximately 1.5 ounces), leaves and small stems finely chopped
3 to 4 large garlic cloves, minced
3 tablespoons red wine vinegar (Regina Red Wine Vinegar is best)
1 1/2 tablespoons spicy red chili sauce, like sriracha
1/2 tablespoon olive oil
1/2 tablespoon crushed red chili pepper flakes
1/2 teaspoon fine grain sea salt, plus additional to taste
1. Mix everything, except the water, together in a medium sized bowl.
2. Add enough cold water to barely cover the contents of bowl.
3. Mix everything together, cover, and place in the refrigerator for a few hours to let all of the flavors blend. Best eaten the day it is made.