Pebre - Cilantro Salsa from Chile

Total Time
Prep 20 mins
Cook 0 mins

An all-purpose salsa from Chile. Posted for ZWT7

Ingredients Nutrition


  1. Mix all the ingredients together in a medium bowl and refrigerate.
  2. 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.
  3. Will keep refrigerated for three or four days.
Most Helpful

Absolutely loved this! Very similar to Pico de Gallo, except that this one has lemon juice/vinegar combo instead of lime. Made for ZWT 7

Deantini June 28, 2011

This salsa is wonderful! I much prefer raw salsa over cooked salsa any day of the week. Since this salsa calls for a nice bunch of cilantro, I knew I had to give it a try. I am so glad I did. The flavor is so fresh, and no one ingredient over powers the other. I did use fresh chili peppers, and cut back on the olive oil by 1 Tbs. and it came out perfect. We used the salsa with blue corn chips and to top Peter J's Mexican Chicken. I will be using the left over to top some baked potatoes tomorrow...unless I just eat it with a spoon instead. I will definitely keep this recipe on hand. Thanks for sharing **Jubes** Made and reviewed for the AUS/NZ Swap #53

Chef Buggsy Mate June 13, 2011