A perfect pairing with any protein.
Chilean-Inspired Pebre Salsa
Chef Emily Hahn
1 pint
15 minutes
5 minutes
Latin American
Sauces & Dressings
Often called Chile’s answer to Mexican pico de gallo or Argentinian chimichurri, it is a staple on tables and at asados (barbecues) across the country.
Ingredients
- 3 bell peppers of mixed colors, cored, seeded, and cut into small dice
- 1 small jalapeño or spicy pepper of your choosing, seeded and cut into small dice
- 1 large beefsteak tomato, gutted and cut into small dice
- 1⁄2 bunch fresh cilantro, chopped
- 1-2 cloves fresh garlic, grated
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- Salt, to taste
Directions
- Prep your ingredients and mix together in a bowl. Serve immediately or keep in the fridge for up to one week.