Recipes
Pebre (Chilean Salsa)
3 green onions, finely chopped (including green tops)
3 medium tomatoes, peeled and finely chopped
1 green chili, deseeded, deveined, and finely chopped
1 garlic clove, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon water
Mix all ingredients together in bowl. Let rest for 30 minutes for flavors to develop. It’s best eaten when freshly made although it will last 2-3 days in refrigerator.
Makes 3 cups.
Caleuche - Travels in Four Hemispheres