Pebre y Chancho en Piedra (Chilean Salsa) Recipe
About 1 1/4 cups
Active Prep: 10 min
- 1 tsp. Mapuche Style Merken Seasoning
- 1/2 tsp. Kosher 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)*
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*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.
Whisk together Merken, salt, oil, vinegar, lime juice/zest, and honey. Mix together all ingredients, including Merken mix, until well combined. For a more developed flavor, chill for 30 min. before serving.
Chilean salsa is commonly served on bread. In the test kitchen, we spread smashed avocado onto slices of French bread and piled on the salsa for a fresh Chilean-style "bruschetta." You can also serve it with chips, tacos, or grilled meats.
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