← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 bunch Coriander (cilantro), leaves and soft stems, very finely chopped
• 2 Tomato, seeded and very finely diced
• ½ Onion, very finely chopped
• 1 clove Garlic, crushed
• 1 Green chilli, seeded and finely chopped
• 3 tbsp Olive oil
• 1 tbsp red wine vinegar
• ½ tsp red chilli sauce (ají) (optional)
• Salt

Method

1. Rinse the chopped onion in a sieve under cold water for a minute and drain well, so it tastes sweet rather than sharp.
2. Mix the coriander, tomatoes, onion, garlic and chilli in a bowl.
3. Stir in the oil, vinegar, hot sauce (if using) and a good pinch of salt.
4. Leave for 30 min so the flavours meld, then taste and adjust the salt and heat. Serve with bread, sopaipillas, empanadas or grilled meat.

Tips

• Chop everything by hand rather than blending: pebre should be a fresh, textured salsa, not a purée.
• It keeps for a day in the fridge, but the coriander is brightest the day it is made.

Sources

Written in our own words after cross-checking these recipes:

Cocina Chilena (Pilar Hernández) Curious Cuisiniere