Pebre

This Chilean salsa appealed to me in a fresh colo-colo kind of way - something that just goes super well with grilled meat. I haven’t tried it yet but it sounds great. Don’t use dried coriander.

Adapted from here.

☒ UNTESTED

Ingredients

• 75 g onion
• 40 g coriander leaves
• 2 tomatoes
• 1 tbsp of red wine vinegar
• 1 tbsp of oil
• ½ tsp chili sauce
• 1? tsp salt

Prep

Chop everything very finely (don’t blend).

Mix together.

Leave for an hour in the fridge.

Serve on grilled chorizo in a baguette (choripan).