Pebre y Chancho en Piedra
Method No-Cook
Chill Time 30 min (optional)
Yield About 1 Cup
Ingredients
- 1½ tsp. Olive or vegetable oil
- 1½ tsp. Red wine vinegar
- ¾ Lime, zested and juiced
- ⅝ tsp. Honey (optional)
- 1½ Tbsp. Sliced scallions
- ¾ cup Finely chopped tomato
- 2¼ tsp. Finely chopped cilantro
- 1½ cloves Garlic, smashed into a paste
- ¾ Jalapeño, finely diced (optional)
Directions
-
1
In a small bowl, whisk together the Merken Seasoning, Kosher Salt, oil, vinegar, lime zest and juice, and honey (if using).
-
2
Add the scallions, chopped tomato, cilantro, smashed garlic, and jalapeño (if using). Toss until everything is well coated.
-
3
For a more developed flavor, cover and chill for 30 minutes before serving. Makes about 1 cup.
-
4
A note on the honey: a small spoonful balances out underripe tomatoes — skip it if your tomatoes are at peak season. The salsa already has a hum of heat from the Merken, so the jalapeño is just for those who want a brighter kick.
-
5
To serve: Chilean salsa is classically served on bread. In our kitchen we smash avocado onto slices of French bread and pile the salsa on top for a Chilean-style “bruschetta.”
