In Chile this all-purpose salsa is a big favourite, often served with pumpkin fritters and some good local wine. It’s also an excellent accompaniment to barbecued meat and fish. Pebre includes a large quantity of onion, but the recipe calls for soaking the onion in sugar, then salt, which softens the raw flavour. (Instead of onion you could use a bunch of finely chopped chives.)
- 4 medium onions, diced
- 2 tbsp raw sugar
- 3 tomatoes, diced
- ½ green capsicum (or red or yellow for a more colourful salsa), diced
- 3–4 garlic cloves, finely chopped
- 2 green Chilean chillies, seeded and finely chopped (or use Chilean chilli paste)
- 2–3 bunches coriander, finely chopped (including stems)
- ½ lemon, juiced
- 2 tbsp white vinegar
- 3 tbsp grapeseed oil
- dried oregano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 20 minutes
Makes 4 cups
Put the onion in a colander and sprinkle with the sugar and some hot water (not boiling). Mix with your hands and leave to stand for 10 minutes. Rinse the onion and mix in a handful of salt. Transfer to a bowl, fill with cold water and leave to stand for a further 10 minutes, then tip the onion back into the colander, rinse again and drain well.
Combine the tomato, capsicum, garlic, chilli and coriander in a bowl. Add the onion, lemon juice, vinegar and oil and mix well. Sprinkle with a little oregano and add salt and pepper to taste.