Pebre is pungent fresh herb sauce and is a traditional condiment to the bbq or ASADO in Southern Patagonia. While it looks like Mexican salsa, it has a unique taste from the vinegar and is not spicy. It is usually found on the table with the bread and is delicious on a buttered slice or on a slice of fresh lamb. It is worth the effort to make sure all the veggies are chopped finely.
1 cup onions, chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
2 tomatoes, peeled, seeded, and chopped
2 tablespoons Ahi Chileano, Tabasco, or other garlicy hot sauce
2 tablespoons olive or vegetable oil
1 tablespoon white vinegar
1 tablespoon lemon or lime juice
lots of chopped garlic
salt and pepper to taste
Mix and serve in small ramekins with bread and meat.