Tomato and Onion Salsa (Chilean Pebre)

Chile Pebre is a traditional Chilean salsa. Chile Pebre is found on nearly every table all over the country. This is usually spread on toasted bread, on humitas, salads, you name it. A little dish always there to put it on whatever suits your fancy. Typically Chile pebre is made with cilantro as the main ingredient but there are many versions. Add what you like and eliminate what you don’t. Sometimes it is not made with tomatoes it just depends on who makes it. Chile pebre is not a hot salsa as it is just flavoured with a bit of red chili sauce. This recipe reminds me more of a pico de gallo type salsa. It is fresh and lovely. Many people think Latin countries eat really spicy but that is just not the case. This Chile pebre is mild and is simply compliments whatever it is placed on.

½ onion, finely diced
1 bunch cilantro, finely diced
1 tomato, finely diced
1 Tbsp. red wine vinegar
1 Tbsp. oil
½ tsp. red chili sauce
sea salt

Combine all the ingredients together in a bowl or jar and refrigerate for a couple hours before serving.

This will last a few days in the refrigerator.

Makes 4 servings.