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The Hirshon Chilean Salsa – Pebre

  • Total Time: 0 hours


  • 2 large heirloom tomatoes
  • 4 to 5 ajies verdes (jalapeños or other type of green chili can be used instead)
  • 1/2 medium onion
  • 3 scallions, minced
  • 1 bunch cilantro, minced
  • 3 cloves raw garlic
  • 1 clove roasted garlic (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon red wine vinegar


  1. Peel tomatoes and chop them finely
  2. Chop the onion, scallions, cilantro and chilies (take seed out) finely
  3. Place all of the chopped ingredients in a bowl
  4. Add garlic mashed in a stone mortar (preferred). Chilenas believe that if the garlic is mashed in a wooden mortar it will lose its taste. However, they do believe that this option is better than chopping the garlic with a knife!
  5. Finally, dress the mixture with olive oil, salt, pepper and vinegar to taste and enjoy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 81.8 kcal
  • Sugar: 5.57 g
  • Sodium: 402.58 mg
  • Fat: 3.75 g
  • Saturated Fat: 0.52 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 11.59 g
  • Fiber: 2.68 g
  • Protein: 2.51 g
  • Cholesterol: 0.0 mg

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