Recently we were invited to Jorge and Alicia's house so they could teach Jess how to make pebre, which is almost like a chutney or pico de gallo or, if you were stretching it, almost a kind of salsa. Pebre is used as a topping for almost anything, but breads, sopaipillas, empanadas and such top the list. So here is a pictoral guide to making pebre. Give it a try!
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| Onion, finely chopped. We recommend chopping "Jorge style." |
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| Special salt soak for the onions...to take off the edge. |
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| Rinse & strain. |
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| Peel the tomatoes first... |
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| ...then finely chop (once again, Jorge style - in the hand). |
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| Here's Alicia cookin' up some sopaipillas for us to eat pebre on. And having fun too! |
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| Washing the cilantro. |
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| Marcela enjoying a sopaipilla while she waits. |
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| Chop the cilantro...don't mind the back seat drivers. |
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| Fresh squeezed lemon juice, very important touch. |
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| Nice technique. |
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| Add oil. More? Are you sure? |
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| Salt to taste. |
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| Voila! |
1 comment:
Looks great! Can't wait for you to teach me how to make it... fun!
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