One of the most famous variations of pebre is called chancho en piedra, so named because it's traditionally prepared in a stone mortar and pestle - chancar means "to grind" and piedra is stone). Chancho en piedra typically has tomatoes and is ground to a smoother, almost sauce-like texture.This is basic version of pebre, but pebre is a very personal dish and you should experiment to find the balance of ingredients that you like best.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 1 cup
- 1 large onion
- 3 cloves garlic
- 3 tablespoons red chile pepper paste (or to taste) (or 2-3 tablespoons finely minced fresh chile peppers, green or red)
- 1 tablespoon red wine, or red wine vinegar (or to taste)
- 2 tablespoons olive oil
- Juice of 1/2 lime
- 1/2 cup cilantro leaves
- Salt and pepper to taste
- Peel and finely chop the onion, and place in a bowl.
- Mince the garlic and add to the onion. Finely chop the cilantro and add to the bowl.
- Stir the red chile pepper paste into onion and garlic mixture. Add the olive oil and red wine (or red wine vinegar) to taste.
- Season mixture with salt and pepper and add lime juice to taste.
- Store pebre in refrigerator for up to one week. It will taste spicier the day after you make it.