Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Chilean Pebre
A fresh Chilean salsa of coriander, onion, chilli, tomato and olive oil — the table relish for every meal.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- Big bunch coriander, finely chopped
- 1 red onion, finely diced
- 1 tomato, diced
- 1 chilli, chopped
- 3 garlic cloves, minced
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt
Instructions
- Combine all the chopped ingredients.
- Stir in olive oil and vinegar.
- Salt to taste.
- Rest 15 minutes.
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Tara’s tips
- Should be loose and spoonable.
- Make ahead — improves after an hour.
Serving suggestions
- On bread, with grilled meat, in tacos, or simply spooned over rice.
Storage & reheating
Keeps a week.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Difference from chimichurri?
Pebre is chunkier and includes tomato; chimichurri is finer.
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