PEBRE CHILENO

MAKES ABOUT 250 G

This fresh, beautifully balanced salsa is one of those all-purpose additions to a barbecue that you’ll make again and again.

I love that you use the stalks as well as the leaves of coriander, but it still feels strange adding boiling water to a salad mix. But you know what? It works! 1 white onion, finely diced 2 garlic cloves, crushed 2 tomatoes, deseeded and finely diced

1 long green chilli or

2 aji chileno chillies, with seeds, finely chopped 2 bunches of coriander, washed

Sea salt

50 ml red wine vinegar 1 tbsp red chilli sauce

(if possible, use aji chileno or Sriracha sauce)

Juice of 2 lemons

1¼ tbsp boiling water Combine the onion and garlic in a large mixing bowl. Add the tomatoes and chilli to the bowl. Roughly chop the coriander through to the roots as these add a different texture and freshness to the pebre. Add the coriander to the mix and season with sea salt.

Add the vinegar and mix well. Add the chilli sauce and combine thoroughly. Add the lemon juice and, finally, gently pour the boiling water into the mixture. This takes away the sharpness of the garlic and helps turn the pebre into a delicious accompaniment. Season to taste.

This is an edited extract from

Food Safari: Earth Fire Water

by Maeve O’Meara, published by Hardie Grant Books (RRP $60) and available in stores nationally.