Pebre recipe - Assis-toi
Did Simon Thibaut's lastest column about the caliente condiment from Chile make your mouth water? Here's the recipe!
Food Network Recipe courtesy Chef Richard Visconte
Show: BBQ with Bobby Flay Episode: BBQ Holiday
1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1 teaspoon chopped garlic
1 teaspoon red wine vinegar
1 jalapeno, finely chopped
1 scallion, finely chopped
Salt and black pepper
Chop everything fine. Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served. Fresh is key.