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An all-purpose salsa from Chile. Posted for ZWT7
Make and share this Pebre - Cilantro Salsa from Chile recipe from Food.com.
- 4 medium tomatoes, chopped, small dice
- 2 medium onions, finely diced
- 236.59 ml cilantro, chopped (coriander leaves)
- 1 garlic clove, minced
- 2 green chilies (if not chunky chilli paste, preferably from Chile) or 29.58 ml Tabasco sauce
- 14.79 ml white vinegar
- 44.37 ml olive oil
- 1 lemon, juiced
- salt and pepper
- Mix all the ingredients together in a medium bowl and refrigerate.
- If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
- Will keep refrigerated for three or four days.