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Recipe courtesy of Richard Visconte

Chilean Salsa for BBQ: Pebre

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    22
    Total Fat
    2
    Saturated Fat
    0
    Carbohydrates
    2
    Dietary Fiber
    1
    Sugar
    1
    Protein
    0
    Cholesterol
    0
    Sodium
    112
  • Total: 15 min
  • Prep: 15 min
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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

Directions

  1. Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Show: BBQ with Bobby Flay
Episode: BBQ Holiday

Categories:

Salsa Jalapeno Recipes Tomato Gluten Free Low-Carb Low Sodium Vegan

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5 Reviews
Add Your Review

Maria Jose Torrejon

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

See All Reviews