Pebre (Chilean Salsa)


A Chilean basic, this salsa is eaten with bread, with grilled meats, and as an accompaniment to curanto, Chiloe’s version of a clambake.

Put 3 medium chopped cored tomatoes, 2 chopped trimmed scallions, 1 small chopped peeled yellow onion, ½ bunch chopped cilantro, 1 chopped seeded and stemmed fresh medium-hot green chile, and 1 minced peeled garlic clove into a large bowl.  Stir juice of half a lemon and 1 tbsp. extra-virgin olive oil, then season to taste with salt.  Set aside at room temperature for at least 2 hours before serving.  Makes 3-1/2 cups.