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====== Pebre Sauce ======


Chilean Pebre sauce is essential to our traditional dishes: humita, empanadas, winter and summer beans soups are not the same without a good Pebre. It comes to the table for an appetizer with sopaipillas and stays to be enjoyed with numerous Chilean main dishes.

The recipe is infinitely adaptable, and each family has their preferences, so suit your self.

Is better to let it rest for 1 hour before eating, so the flavors marry.
This is usually served with bread. Don't dip - scoop out into bread that's been split open.

===== Ingredients: =====

  * 1/4 white or yellow onion
  * 2 cups boiling water
  * 1 bunch cilantro or 1 cup cilantro leaves
  * 2-3 large tomatoes
  * 1/2 sweet banana pepper or yellow Thai pepper (optional)
  * 1 Tbs red wine vinegar
  * 1 Tbs vegetable oil
  * 1/2 tsp red chili sauce (harissa, sriracha, Tabasco, etc)
  * salt to taste

=====  Method: =====

  - Finely chop the onion. Place it in a bowl and pour the boiling water over it. Let sit for 10 minutes, then drain and rinse in cold water.
  - Pull the leaves from the cilantro stems. Discard the stems and chop the leaves finely.
  - Quarter the tomatoes, discard the seeds, and dice.
  - Deseed the pepper and remove the membranes. Dice finely.
  - Place all ingredients in a non-reactive bowl. Stir together, and add salt.
  - Serve right away or refrigerate for a few hours before serving.
  - Ingredients can be chopped in a food processor, but don't over-process because this is supposed to be chunky and not a liquid.

source: The Chilean Kitchen by Pilar Hernandez and Eileen Smith, c2020