Pebre Caliente (Traditional Chilean Hot Pebre)

Instructions

1. 1

   Combine tomatoes, onion, cilantro, garlic, and minced chilies in a mixing bowl.

2. 2

   Add vinegar, olive oil, lime juice, salt, pepper, and sugar if using.

3. 3

   Mix well and taste—adjust salt, acid, or chiles for desired heat and balance.

4. 4

   Let rest at room temperature for 20–30 minutes to meld flavors, or refrigerate up to 2 hours before serving.

5. 5

   Serve at room temperature with bread, grilled meats, empanadas, or as a topping for cazuela.

6. 6

   Fresh, herbaceous cilantro; bright acidity from vinegar and citrus; assertive, immediate heat from fresh aji; olive oil gives a smooth mouthfeel.

7. 7

   Rehydrate dried chiles: remove stems/seeds, tear into pieces, cover with hot water for 20 minutes, then drain (reserve a little soaking liquid).

8. 8

   Roast fresh chiles and garlic: char on a skillet or over flame until blistered; cool and peel if desired.

9. 9

   In a blender or food processor, add roasted fresh chiles, rehydrated dried chiles, garlic, shallot, vinegars, olive oil, smoked paprika, cumin, salt, lime juice, and honey.

10. 10

    Blitz until you reach a slightly coarse but saucy texture. Add reserved chile soaking liquid a tablespoon at a time if too thick.

11. 11

    Stir in chopped parsley/cilantro by hand.

12. 12

    Taste and adjust salt, acid, or sweetness. Rest for at least 30 minutes to let flavors marry.

13. 13

    Serve with grilled meats, empanadas, or as a spicy spread for sandwiches.

14. 14

    Smoky, layered chile heat from roasted and rehydrated chiles; bright vinegars and lime; garlic-forward with herbaceous lift from parsley/cilantro.