Prep 20 mins
Cook 0 mins
I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa.
- 78.07 ml minced onion (or scallions)
- 118.29 ml finely chopped fresh cilantro
- 4 medium tomatoes, chopped
- 29.58 ml hot sauce (Tabasco or your favorite brand)
- 29.58 ml vegetable oil
- 14.79 ml white vinegar
- 14.79 ml fresh lime juice (or lemon)
- 2 garlic cloves (pressed or minced)
- salt (to taste)
- pepper (to taste)
- Mix all ingredients together in a medium bowl and refrigerate.
- Will keep, refrigerated, for 3 or 4 days.
This tastes exactly like the pebre I had so often in Chile. Thank you.
I used scallions for the onion, and sriracha for the hot sauce. Excellent with fresh ingredients - I recommend making it the night before and letting it sit in the fridge until you serve.
Loved this fresh salsa!! We had it with chips while I was waiting for my enchiladas to come out of the oven, but we couldn't stop eating this!! I too added a minced jalapeno in place of the hot sauce and I used all lime juice instead of vinegar. Great summertime salsa!
Loved it! I am used to a different salsa cruda from way north of Chile, and love that one more! Nevertheless, this is lovely!