Chilean Salsa (Pebre)

Ever since I went to Chile and had Pebre served at nearly every meal, I’ve been dying to replicate it. Finally, I think I’ve stumbled upon a good method. A mortar and pestle will work best for this, although a food processor can also be used – just be careful not to blend too much after you add the tomatoes!!

Pebre goes really well on beef, great in a romaine salad, or delicious on bread. It’s pretty versatile, and somewhat addicting…

Yield: 6 servings | Total time (est.): 0:20

Ingredients for Chilean Salsa (Pebre):

3 1/3 lbs ripe tomatoes, peeled and coarsely chopped (Roma work best)
3 cloves garlic
3 green chilies, seeded, sliced, and chopped (I used jalapenos)
1 cup cilantro, finely chopped (or to taste)
1/2 cup parsley, finely chopped (or to taste)
2 tsp dried oregano, finely chopped
1/3 cup oil
1 1/2 tsp salt
10 black peppercorns

Instructions:

Place the garlic, salt, and peppercorns in a large mortar and grind into a paste with a pestle.
Add the chilies and grind.
Add the oregano, cilantro, and parsley and continue grinding until smooth.
Mix the paste with the equivalent of 2 tomatoes to blend it in.
Empty the ground mixture into a steel or clay bowl with the remaining tomatoes.
Add the oil and mix well, mashing the tomato pieces with the pestle.
Correct the seasoning to taste.
Enjoy!




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