Name: Pebre y Chancho en Piedra (Chilean Salsa)
Prep time: 10 minutes
Yield: 2 cups
Ingredients: 2 tsp. olive or vegetable oil; 2 tsp. red wine vinegar; 1 lime, zested and juiced; 3/4 tsp. honey (optional)*; 2 Tbsp. sliced scallions; 1 cup finely chopped tomatoes; 1 Tbsp. finely chopped cilantro; 2 cloves garlic, smashed into a paste; 1 jalapeno, finely diced (optional)*

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Pebre y Chancho en Piedra (Chilean Salsa)

Recipe by Savory Spice Test Kitchen

Healthy Cooking

30-Minute Meals

This salsa is a total hit! Super fresh flavors and just a hint of spice that is a great topping for bread, chips, and grilled meats.

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Serves 2 cups

Prep Time 10 minutes

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Pebre y Chancho en Piedra (Chilean Salsa)

Ingredients

1 tsp. Chilean Merquen Seasoning

1/2 tsp. Mayan Sea Salt

2 tsp. olive or vegetable oil 2 tsp. red wine vinegar 1 lime, zested and juiced 3/4 tsp. honey (optional)* 2 Tbsp. sliced scallions 1 cup finely chopped tomatoes 1 Tbsp. finely chopped cilantro 2 cloves garlic, smashed into a paste 1 jalapeno, finely diced (optional)*

Directions

Step 1 Whisk together Chilean Merquen Seasoning, Mayan Sea Salt, oil, vinegar, lime juice/zest, and honey.

Step 2 Mix together all ingredients, including Merquen mix, until well combined. For a more developed flavor, chill for 30 min. before serving.

Recipe Notes

*Depending on the ripeness of your tomatoes, you can use a little honey to help give fresh tomatoes a summertime-fresh flavor. This salsa has a hint of spice without the jalapeno but if you're a fan of heat, add jalapeno that is deseeded to your preference.