Red Chilli and Cilantro Pebre

A fresh Chilean pebre of tomato, onion, red chilli, cilantro and vinegar.

Preparation: 15 min · Cooking: 0 min · Total: 31 min · 4 servings

Ingredients

• 3 pc medium ripe tomatoes
• 1 tsp red chilli, finely minced
• 20 g fresh cilantro (coriander leaves and tender stems)
• 2 pc small onions, peeled
• 30 ml red wine vinegar

Instructions

1. Wash the fresh produce

   Wash 3 medium tomatoes, enough red chilli to yield 1 tsp minced, and 20 g fresh cilantro under running water. Dry them with a clean towel. Peel 2 small onions and use a clean board and knife for all ready-to-eat produce.

   Produce is washed and dry; onions are peeled.

2. Dice the tomatoes

   Remove the tomato cores. Dice the 3 tomatoes into pieces about 5 mm wide and put them in a mixing bowl; keep their juice.

   Tomatoes are evenly diced with their juice retained.

3. Dice the onions

   Dice the 2 small peeled onions into pieces about 5 mm wide. Add them to the tomatoes and stir once to distribute them.

   Onion pieces are small and evenly distributed.

4. Chop chilli and cilantro

   Remove the chilli stem; remove its seeds for a milder pebre. Mince enough chilli to measure 1 tsp. Finely chop the 20 g cilantro leaves and tender stems. Add both to the bowl; wash hands after handling chilli and avoid touching your eyes.

   Chilli and cilantro are finely chopped.

   Check chopping after 9 minutes: 540 seconds

5. Combine with vinegar

   Pour 30 ml red wine vinegar over the chopped tomatoes, onions, chilli and cilantro. Fold with a spoon until the vinegar is evenly distributed; do not cook or bake the mixture.

   Vinegar coats the chopped vegetables.

6. Rest for flavour

   Cover the bowl and refrigerate the pebre for 16 minutes so the flavours mingle. The diced vegetables should stay crisp rather than become cooked or soft.

   Vegetables remain crisp after 16 minutes.

   Rest flavours 16 minutes: 960 seconds

7. Stir and inspect

   Stir once and check that chilli and cilantro are evenly distributed. Taste with a clean spoon; it should be bright, tangy and moderately spicy, with no large onion pieces.

   Pebre is evenly mixed, bright and tangy.

8. Serve as a condiment

   Spoon into a serving bowl and divide into 4 condiment portions. Serve cold alongside food; refrigerate any leftover pebre promptly.

   Four cold condiment portions are ready.

Tips

• For a milder condiment, remove chilli seeds before measuring the 1 tsp mince.

Common mistakes

• Do not bake or simmer pebre; it is a fresh chopped condiment.
• Do not leave the diced tomato condiment unrefrigerated for prolonged serving.

Substitutions

• If red wine vinegar is unavailable, another food-grade vinegar can be used at the same 30 ml; flavour and sulfite content may differ.

Storage

Cover and refrigerate at 4°C or below for up to 24 hours for best texture. Discard if left out for more than 2 hours, or more than 1 hour above 32°C.

Reheating

Serve cold or at cool room temperature for a short service period; do not reheat pebre.

About this recipe

Pebre is a Chilean table condiment commonly served with bread or grilled dishes. This red version uses tomato, onion, chilli and cilantro; households vary the seasoning.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.