Pebre is a Chilean salsa, similar to an Argentinian chimichurri but made with coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers & (depending where you from in Chile) tomatoes. Great on grilled meats, like steak or spicy sausage. Also delicious spooned over scrambled eggs or quesadillas.

INGREDIENTS:

• 6 spring onions, finely chopped
• 1 large tomato, finely chopped
• 1 small bunch corinader, leaves and small stems finely chopped
• 3 to 4 large garlic cloves, minced
• 1/2 deseeded red chilli
• 3 tablespoons red wine vinegar (Regina Red Wine Vinegar is best)
• 1 1/2 tablespoons our new, Morita / Ancho / Ketchup
• 1/2 tablespoon olive oil
• 1/2 tablespoon crushed red chili pepper flakes
• 1/2 teaspoon fine grain sea salt, plus additional to taste
• water

• Add enough cold water to barely cover the contents of bowl.
• Mix everything together, cover, and place in the refrigerator for a few hours to let all of the flavors blend. Best eaten the day it is made.