September 20, 2010

Matt's Pebre Recipe

September 20, 2010

In honor of the festive weekend I'll share Matt's Pebre Recipe.  One of our favorite things about Chile is pebre.  This is a classic Chilean accompaniment that goes well on the side of most everything, but especially empanadas.

4 Tomatoes cubed
1 Onion cubed
1 Green Chile
2 Garlic Cloves
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Juice of one Lemon
Dash of Pepper
Sprinkle of Cilantro

How to
Combine all ingredients in a bowl.
Put in fridge for a couple of hours to marinate.  (this is key!!!)
Serve with crackers, bread, chips, or even carrots and celery.

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