Chilean Pebre with Farmers-Market Tomatoes, Cilantro and Grilled Bread

Put the diced onion in a small bowl, cover with cold water and let it soak for 10 minutes, then drain well. This takes the harsh bite out while keeping the crunch.

Serves 6

Ingredients

• 4 medium ripe farmers-market tomatoes, seeded and finely diced
• 1 large white onion, finely diced
• 1 bunch fresh cilantro, leaves and tender stems finely chopped
• 1 to 2 fresh red chiles, seeded and minced
• 3 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 garlic clove, finely grated
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons flaky sea salt
• 1 rustic sourdough or country loaf, thickly sliced
• Black pepper

Instructions

1. Put the diced onion in a small bowl, cover with cold water and let it soak for 10 minutes, then drain well. This takes the harsh bite out while keeping the crunch.
2. In a serving bowl, combine the diced tomatoes, drained onion, chopped cilantro and minced chile.
3. Whisk the vinegar, olive oil, grated garlic, smoked paprika and salt together, then pour over the vegetables and fold gently to coat.
4. Let the pebre sit at room temperature for at least 30 minutes so the tomatoes release their juices and the flavours marry. Do not refrigerate it — cold flattens the whole thing.
5. Heat a grill or grill pan until very hot. Brush the bread slices lightly with olive oil and grill for 1 to 2 minutes per side, until well marked and crisp at the edges but still chewy inside.
6. Taste the pebre and adjust with more salt, vinegar or chile. It should be sharp, herbal and just a little fiery.
7. Pile the grilled bread on a board, spoon the pebre generously over the top or serve alongside for dipping, and finish with black pepper and a last drizzle of olive oil.
8. Pebre sits on practically every Chilean table, the way salsa does in Mexico — a bowl of it arrives with bread before you have even ordered. Recipes vary house to house, with some families insisting on aji cacho de cabra and others reaching for whatever chile the market has. What never changes is the timing: it is at its best in late summer, when tomatoes are fully ripe and cilantro is abundant, and it is always made the same day it is eaten.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 7g
• Fat: 14g
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 6g
• Sodium: 680mg