| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup peeled, seeded, and diced tomatoes
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons olive oil
- 1 teaspoon chopped garlic
- 1 teaspoon red wine vinegar
- 1 jalapeno, finely chopped
- 1 scallion, finely chopped
- Salt and black pepper
Instructions
- Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 22 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 112 mg |
Reviews
Pebre is delicious. I also added lemon juice (1tbsp) as other chilean versions of pebre do, and only half of the vinegar on the recipe (I’m not a big fan of vinegar but it does give a kick to the salsa). If you want the ingrdients to bring more juice to the salsa, put about 3 tbsp of very hot water. If you rather a milder hot flavour, you can use banana pepers instead of jalapenos, and if you like it hotter you can add some chili paste like sriracha
Pebre generally does not contain tomato. This is pico de gallo with green instead of red or white onion and wine vinegar instead of lime juice.
This pebre recipe it about the best I’ve tried. I love the red wine vinegar in it – really gives it the best flavor twist. Best served with Sopapillas!
isn’t it spelled Pevre?
This is great. Try with tostitos instead of salsa. Is as versatil as any mex.salsa recipe