This is how I make pebre, but here is another variant: https://www.youtube.com/watch?v=YP0TqSGeUiQ
- 4 large tomatoes or the correspoding amount of cherry tomatoes. Choose the tastiest. On large tomatoes, remove the insides to reduce water.
- 1 mild onion (red, shallot, silver etc)
- 2 garlic cloves
- 2 limes (or lemon)
- 1-2 chillies (or sambal oelek), to taste.
- 1/2 dl red wine vinegar
- Lots (1 pot, a handful, or 100-200 grams?) of koriander/cilantro.
- salt and pepper
- olive oil (optional)
Dice the tomatoes, chillies and onion into small cubes ~3-6 mm. (and even smaller for the garlic) and put everything in a bowl. Add pressed garlic, squeeze in the lime juice and mix in the rest of the ingredients.
Best with grilled meats and chorizo. Or just on bread or nachos.