Chilean pebre (fresh tomato, onion & cilantro salsa)

Pebre is Chile's most characteristic fresh condiment: a mix of finely chopped tomato, onion, cilantro, green chilli and oil, seasoned with lemon juice or vinegar and salt. It is a universal table accompaniment in Chilean cooking: it goes with grilled meats, sopaipillas, empanadas, pan amasado (kneaded bread), choripán (chorizo sandwiches) and virtually any savoury dish. At Fiestas Patrias it is as ubiquitous as ensalada chilena.

That depends on the region and family tradition, but cilantro is the ingredient most closely associated with classic Chilean pebre. The so-called 'pebre de cilantro' is the most widespread and widely recognised version. There is also a tomato pebre (without cilantro), milder and less aromatic, common in some parts of southern Chile. If you dislike cilantro, you can leave it out or substitute flat-leaf parsley, though the flavour profile will change considerably.

The heat level of pebre depends on the type and quantity of chilli used. Chilean ají verde (also called ají cristal or cacho de cabra) has a moderate to high heat. For a milder pebre: use only half the chilli, remove the white veins and seeds before chopping (where the highest capsaicin concentration is found), or substitute with a mild sweet green pepper. For more heat, stir in a pinch of merkén (Chilean smoked chilli) at the end.

Homemade pebre keeps for 2-3 days refrigerated in a covered container. It does, however, lose freshness quickly: the cilantro oxidises and darkens from the first day, and the tomatoes release more liquid over time. Ideally, make it on the day of serving, or at most the evening before. If kept for more than a day, drain any accumulated liquid before serving and re-taste the salt, as resting can shift the flavour balance.

Soaking diced raw onion in cold water for 10-15 minutes removes the sulphurous compounds that make it pungent and sharp-tasting. The result is a mellower onion that blends into the pebre without dominating it. To do it well: dice the onion first so the cut surface has maximum contact with the water; use very cold water; and change the water once after 5 minutes. If you have time, a splash of vinegar in the water speeds up the process. Drain thoroughly and pat lightly dry before adding to the pebre so it does not water it down.

Although they share tomato and onion, they are different preparations. Pebre is a finely chopped sauce or condiment, with cilantro and green chilli, oil and lemon, that is spooned or spread over grilled meats, sopaipillas, empanadas and bread. Ensalada chilena is a side dish of tomato wedges and soaked sliced onion, dressed more simply with oil, salt and sometimes cilantro, and served as a fresh garnish on the plate. In short: pebre is spicy and used as a sauce; ensalada chilena is milder and eaten as a salad.