In this episode we kicked off our Chilean Independence Day festivities by cooking a country favorite—pebre.
It’s no secret that we have tendencies to define ourselves by our culture. For some of us, that can be expressed through music, dances, slang, and food. Although in our cultures we have select foods that were commonly eaten in each household, no two homes make a meal the same way!
This is especially true in a Chilean classic and favorite—pebre.
Tune in to watch as Miss Carolina, an English teacher that works in Montegrande and Paihuano in Valle del Elqui, and Miss Leslie from Beyond English, cook this snack together.
Get some insider Chilean mom tips from Miss Carolina (like squeezing and rolling a hot pepper to get the seeds to fall before cutting) while dicing your veggies with us.
And as you’re learning how to prepare this delicious salsa, remember that the purpose of cooking this snack together was to be intentional about being focused on the simple task of just cooking (not our endless to-do lists) & to be grateful for the opportunity to nourish our bodies with something carefully made by our own hands.
Watch here or read on below to make this drool-worthy snack.
*Remember to give yourself creative freedom to change the recipe to make it your own! If you don’t like onions, leave them out! If you ran out of cilantro but have parsley, use the parsley instead! There’s no correct way to make this. Your way is the right way (and that goes for more than just this pebre).*
• 1 tomato • ½ onion • 1 small bunch of cilantro • 1 garlic • 1 lemon • 1 ají verde • ½ tbsp of vinegar • ½ tbsp of oil • salt & pepper
1.- Chop the tomato, onion, and hot pepper (aji verde) into tiny cubes 2.- Mince the garlic & cilantro 3.- Mix the tomato, onion, garlic, pepper, and cilantro in a bowl 4.- Squeeze the lime and add the rest of the wet ingredients. Mix carefully in the bowl 5.- Add salt and pepper to your own preference 6.- Enjoy your pebre with bread, saltine crackers, potato chips, choripan, churrasco—the list is endless!