Chilean salsa

Name: Chilean salsa (Pebre)
Cuisine: Chilean
Ingredients: 45 ml/3 tbsp olive oil; 1 medium onion; 15 ml/1 tbsp sugar; 1 bunch of fresh coriander (cilantro); 1 bunch of fresh coriander (cilantro); 1 large tomato; 1 green chilli, optional; 15 ml/3 tsp merquén; 15 ml/1 tbsp white wine vinegar; juice of ½ lemon; 5 ml/1 tsp ground cumin; 5 ml/1 tsp black pepper; 5 ml/1 tsp salt

Pebre

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

A pebre is a spicy salsa made with raw vegetables and flavoured with a spice blend called merquén. This spice mix is made from a chilli pepper of Mapuche origin, which is ground and lightly toasted and mixed with crushed coriander seeds. Pebre is found on almost every table in Chile and accompanies many dishes.

Ingredients

45 ml/3 tbsp olive oil
1 medium onion
15

Americas
Chile
Starter
Vegan
Gluten-free

Method

Pour the olive oil into a bowl. Peel and finely dice the onion, then place it in a colander, mix in the sugar then wash under warm running water. This process will help to make the taste of the onion less raw and astringent. Add the onion to the bowl.

Energy 131kcal/541kJ; Protein 1g; Carbohydrate 7g, of which sugars 6g; Fat 12g, of which saturates 2g; Cholesterol 0mg; Calcium 16mg; Fibre 1g; Sodium 17mg