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Seasons

Pebre

(Karoline Boehm Goodnick for The Boston Globe)
August 5, 2009

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Serves 6

Pebre (pronounced “pay-bray’’) is a popular Chilean condiment something like salsa. Like Argentine chimichurri, the chunky pebre contains herbs and vinegar. Often compared to Mexican pico de gallo, pebre lacks serious chili heat. Choose mild, sweet peppers such as banana, yellow, or wax. Prepare this condiment a day ahead; the flavor and texture are best after a lengthy marinade. Serve it beside grilled meats and seafood or set it on the table with bread. Watch it disappear.

1 medium tomato
1 small onion, chopped
2 medium mild chili peppers, seeded and chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh parsley
Juice of 1 lemon
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt and black pepper, to taste
1. Slice tomato in half horizontally. Over a bowl, hold a tomato half in each hand and squeeze out the seeds. Chop the tomato.

2. In another bowl, combine tomato, onion, peppers, garlic, parsley, lemon juice, vinegar, and olive oil. Stir well. Taste for seasoning, and add salt and pepper. Karoline Boehm Goodnick

Notes: