The pebre is as Chilean as the charquicán, the marraquetas or the diminutives and as identitarian as the «cachay».
The pebre goes well with everything as well as the «hueón» and it cannot be missing on the table to decorate the sopaipillas and much less if we talk about asado eighteen.
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The pebre was a fundamental in the best kitchens and inns. But, since we will no longer be able to go to the «Good morning, good meats», to the «You look and touch», «La longaniza de Onur» and so many other ramadas that filled our souls with Chilean identity, today we will have to show off in house and it must be said: choripan without pebre is like «a bull without its tora»: it doesn’t make any sense!
For this reason, we brought you the best recipe, verified by the team.
Without further ado, here it goes:
INGREDIENTS:
- ½ cup coriander
- ½ large onion
- 2 large tomatoes
- 1 green pepper
- ½ Paprika
- 2 cloves of garlic
- Wonder oil
- Salt
- ½ Lemon
- Cumin
- Pepper
- If you like the pebre very spicy, then add 3 tablespoons of chili paste.
Preparation
- Wash the cilantro and finely chop «finished».
- Wash and chop the tomato into small squares.
- Peel and wash the onion and then cut it into squares.
- Peel and wash the garlic cloves and chop it into the smallest squares you can so that it doesn’t take center stage, but rather flavor.
- Wash the red paprika and also cut it into small squares.
- Open the chili, wash and remove the seeds. Cut into very small pieces.
- Add the juice of half a lemon to add a little acidity.
- Mix everything with oil, salt, a pinch of cumin and a pinch of pepper until it has the right consistency.
- If you like it more spicy you can add the chili paste. If the tomatoes are not very juicy, you can add a dash of cold boiled water
- Serve and become famous
Enjoy it!