Pebre is a fantastic accompaniment to any meat, empanada or dish. It is a popular Chilean salsa. It is a staple on Chilean tables, like Italian pesto or Argentinean chimichurri. It is very simple to make and when we lived in Chile, it was the favourite thing to have, at BBQs with Chorizo, or accompanying any restaurant meal. I didn’t realize until I returned after living in Chile for 6 years, how yummy and easy it was to make. Here is my recipe, a popular salsa with guests and husbands alike. (My husband loves Pebre and whenever I make it, he consumes it by the tablespoonful!)
Ingredients:
6 juicy large tomatoes
3 onions
A large bunch of coriander
1 tsp Salt
Tabasco sauce
(Of course, this recipe has many variations, made with garlic and chillies, but this is how I like to make and eat it!)
Finely chop the onions and place in a mixing bowl. Similarly chop the tomatoes finely into tiny cubes and add along with all the juice of the tomatoes to the bowl. 
Finely chop the coriander.
Mix all together with the salt and shake sprinklings of tabasco sauce to taste.
This can be kept in the fridge for several days.
ENJOY!!!!
