Pebre Chileno
| Submitted by: Maria Wilson, Inclusion Excellence Workforce Specialist, Office of Inclusion and Cultural Enhancement |
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For 20 years I have FaceTimed my mother when I do Pebre. She really doesn’t use a recipe, so she instructs: a little bit of this… ohhh… a little more…. oops not that much! So, all these measurements are suggested more than mandatory! Pebre takes me back home… and I can honestly put it on everything.
| Servings: 5-8 | Cultural Connection: Chile |
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Ingredients
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4 small tomatoes
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1 med onion
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1 bunch of cilantro
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⅛ cup white vinegar
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1 lemon squeezed
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¼ cup of olive oil
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½ cup of hot sauce (or ¼ if you don’t want it spicy)
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Salt, to taste |
Instructions
- Cut all of the produce up in small pieces, mix the rest of the wet ingredients until tomatoes, onion, and cilantro are smothered by the liquids a little bit
- Chill in the refrigerator for 30 min and enjoy with crackers or bread. This is a good topping to a salad too.
