Pebre comes automatically with the bread in Chile. It is also slathered on baguettes which are then stuffed with grilled cooking chorizo in the Chilean version of choripan. It is simple to make.
4 tomatoes, diced
Handful of coriander, roughly chopped
1 green chilli (jalapeno or similar), deseeded and finely diced
3 spring onions, finely sliced
1 garlic clove, crushed
Red wine vinegar
1. Add a splash of wine vinegar to a large bowl. Season. Add 3 or 4 glugs of olive oil. Blend.
2. Stir in the remaining ingredients.