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  • Jefferson Adams
    Jefferson Adams

    Peruvian Fresh Red Chili Salsa (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Peruvian Fresh Red Chili Salsa (Gluten-Free) - A bowl of pebre awaits hungry eaters. Photo: CC--oscar cubillos
    Caption: A bowl of pebre awaits hungry eaters. Photo: CC--oscar cubillos

    Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter.

    Photo: CC--oscar cubillosPair this version with your favorite toasted gluten-free bread, and you’re in business.



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    Ingredients:

    • 1 tablespoon red wine vinegar, to taste
    • 2 tablespoons olive oil
    • 1 large onion
    • 1 medium ripe tomato, diced
    • 3 cloves garlic
    • 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers
    • Juice of 1 lime
    • ⅓ cup cilantro leaves, minced
    • Salt and pepper to taste

    Directions:
    Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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