MAKES ABOUT 2 CUPS
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
2 tomatoes, seeded and chopped
1 small yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
1 small hot red chile (such as serrano), minced; for a
milder sauce, remove veins and seeds first
1 tbsp. coarsely chopped fresh cilantro
1 tbsp. coarsely chopped fresh parsley
2 tbsp. extra-virgin olive oil
2 tsp. red wine vinegar
Salt and freshly ground black pepper
1. In a bowl, combine tomatoes, onions, garlic, chile, cilantro, and parsley. Add oil and red wine vinegar; season with salt and pepper.
2. Cover and set aside so flavors can blend, about 1 hour. Serve with Humitas.