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Loading...Chile's answer to fresh table salsa, this bright and herbaceous condiment is served alongside almost every Chilean meal. Finely chopped ripe tomatoes, sharp onion, and cilantro come together with a kick of fresh chili and bright lemon for an addictive topping for crusty bread, grilled meats, or empanadas.
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Servings4
Yield4 servings (about 2 cups)
Nutrition Facts
Per serving (estimated)
- 65 kcalCalories
- 7 gFat
- 1 gSaturated Fat
- 5 gCarbs
- 1.5 gFiber
- 3 gSugar
- 1 gProtein
- 180 mgSodium
- 270 mgPotassium
- 20 mgCalcium
- 0.5 mgIron
- 20 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the salsa
- 4 medium ripe tomatoes, finely diced
- 1 small white onion, very finely chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1 fresh aji or jalapeño pepper, seeded and minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, grated (optional)
- 1/2 teaspoon fine sea salt, or to taste
Directions
- Bring a small pot of water to a boil and prepare a bowl of ice water. Score a shallow X on the bottom of each tomato, blanch for 20 seconds, then transfer to the ice bath. Slip off the skins and dice the flesh finely.
- Place the diced tomatoes in a fine mesh strainer set over a bowl and let drain for 5 minutes to remove excess watery juice that would thin the salsa.
- Transfer the drained tomatoes to a medium bowl and add the finely chopped onion, cilantro, and minced chili pepper.
- Stir in the olive oil, fresh lemon juice, and grated garlic if using. Season with salt and mix gently to combine.
- Taste and adjust seasoning, adding more lemon for brightness, salt for depth, or chili for heat.
- Cover and refrigerate for at least 15 minutes to let the flavors meld before serving.
- Serve chilled or at cool room temperature alongside crusty bread, grilled meats, or spooned over empanadas.
Cook’s Notes
- Choose ripe but firm tomatoes so the salsa holds its texture and does not turn watery on the table.
- For a smokier profile, sprinkle in 1/4 teaspoon of merken (Chilean smoked chili) along with the fresh chili.
- Always drain the diced tomatoes well before mixing, otherwise the salsa will quickly become soupy.
- Use a very sharp knife for the onion so you get clean tiny dice rather than crushed and bitter pieces.
- Pebre is best eaten the same day but keeps covered in the refrigerator for up to 2 days.
