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    Jefferson Adams
    Jefferson Adams

    By 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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    Guest Vickie

    There are many kinds of red chile pepper paste. Most that I have on hand are Asian. What kind do you recommend?

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    Guest admin
    There are many kinds of red chile pepper paste. Most that I have on hand are Asian. What kind do you recommend?

    Whatever spice level you are comfortable with!

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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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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