Flaherty Wines

Sra. Juana is our nana. She’s been with us since 1996, and she is a wonderful part of our family. She loves the kids (and they love her), she enjoys helping out in the garden, and she holds her own in the kitchen. If we have cilantro and ají (chili pepper) in the refrigerator, a pebre will likely materialize.

Pebre is the Chilean salsa (and in Chile, salsa refers to any sauce, not a Mexican-style salsa). It is used as a condiment for meats or a topping for bread (never chips—except when gringos are around). It’s different from Mexican salsa, in that the ingredients are slightly different, and it isn’t as chunky (though I suppose not all Mexican salsas are chunky…).

Chile’s ají cristal is a fairly mild pepper, so Juana usually adds two to the pebre. It has a very clean, green flavor with a bit of heat. Serrano would probably be a good substitute, but you’ll need to adjust the quantity to taste. Juana chops everything by hand and then combines it, but when I make it I just throw everything in the food processor.

Sra. Juana’s pebre

1 bunch cilantro, minced (about a cup)
2 ají cristal, minced
1 small tomato, peeled, seeded, and minced
2 green onions (white part and a little green), minced
2 cloves garlic. pressed or minced
Fresh lemon juice or Balsamic vinegar
Olive oil
Salt and pepper

Combine all the vegetables, then add enough lemon and oil to hold it together. Season to taste with salt and pepper.