Recipe: Chilean Pepper Sauce (Pebre)

PEBRE (CHILEAN PEPPER SAUCE)

1 large, luscious ripe red tomato
1 small, sweet white onion, finely chopped
1/4 green bell pepper, finely chopped
1 to 2 jalapeno peppers, seeded and minced
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar, or to taste
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Finely chop tomato and place it with its juices and seeds in a nonreactive mixing bowl. Add onion, bell pepper, jalapeno, cilantro, garlic, olive oil, vinegar, salt and pepper, but do not mix. Cover until you are ready to serve.

WHEN READY TO SERVE:
Stir the pebre well, adding more salt and/or vinegar as necessary; the mixture should be highly seasoned. Spoon pebre over grilled country-style pork ribs (about 2 pounds before grilling) and serve at once.

Makes 4 servings, sauce only
Source: Raichlen on Ribs, Ribs, Outrageous Ribs by Steven Raichlen