Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green ajè cristal chiles, but you can substitute banana peppers to mimic their very mild, floral heat.
Featured in: All Eyes on Santiago
Ingredients
- 1 tbsp. all-purpose flour
- 1⁄2 cup packed cilantro leaves
- 1 tbsp. kosher salt
- 2 vine-ripe tomatoes, cored and roughly chopped
- 1 green ajé cristal chile or 1/2 banana pepper, stemmed and seeded
- 1⁄2 cup olive oil
- 6 tbsp. distilled white vinegar
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Instructions
Step 1
In a small skillet, stir the flour over medium heat until lightly toasted, about 5 minutes. Transfer to a bowl and let cool. In a blender, combine the cilantro with the salt, tomatoes, and chile. Then, with the machine on, slowly drizzle in the olive oil until the vegetables emulsify into a smooth sauce. Scrape the sauce into the bowl with the toasted flour and add the vinegar. Stir to combine the ingredients and then let stand for 5 minutes to allow the flour to thicken the salsa before serving.
- In a small skillet, stir the flour over medium heat until lightly toasted, about 5 minutes. Transfer to a bowl and let cool. In a blender, combine the cilantro with the salt, tomatoes, and chile. Then, with the machine on, slowly drizzle in the olive oil until the vegetables emulsify into a smooth sauce. Scrape the sauce into the bowl with the toasted flour and add the vinegar. Stir to combine the ingredients and then let stand for 5 minutes to allow the flour to thicken the salsa before serving.
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