Posts Tagged ‘Chilean pevre recipe’

Chilean Pevre

Our friend Chris turned 40 recently and to celebrate, his Chilean inlaws threw him a party. We were honoured to be invited, and excited to be part of the festivities!

On the lunch table, accompanying the prawns, amazing pumpkin soup, huge hunks of meat and tasty salads, were pots of pevre, a Chilean salsa.  This delicious sauce was spooned generously over every dish.

Now, recipes are closely guarded secrets within the host family, so I and the handsome Polish boys, Sebastian and Maciej, sat huddled at our end of the table, deconstructing the recipe sotto voce and taking notes on my iPhone…

The following day, I went straight out and stocked up on the necessary ingredients.  I went overboard with the lime juice on my first attempt, but the second batch was a winner…

  • 500g tomatoes
  • ½ Spanish onion
  • ½ bunch coriander, leaves and stems
  • ½ clove garlic, minced
  • 2 small chillies, deseeded and chopped finely
  • salt
  • pepper
  • extra virgin olive oil
  • 2 teaspoons lime or lemon juice (or to taste)

1. Pick gorgeously ripe tomatoes (not an easy task in late Autumn!) and chop them up finely. I used a mix of truss tomatoes and Bella Rosas…

2. Finely dice the Spanish onion and taste a little of it.  If it’s too sharp, scrape it into a sieve and pour boiling water over it to mellow the flavour a little.  Drain well.  Finely chop the coriander.  Combine the onion, coriander, tomatoes and garlic together in a large bowl.  I only used a tiny bit of the garlic from the photo below…

3. Season the mixture well with salt and pepper, then add the lime or lemon juice and a generous glug of olive oil.  Taste and adjust as necessary.  Cover the bowl in clingfilm and rest it for a couple of hours in the fridge to allow the flavours to meld.  Taste again and adjust seasonings if necessary.

Our pevre is perfect on sourdough ciabatta toast…

…and dolloped into roast butternut pumpkin soup…

And you’ll be pleased to know that I didn’t waste the failed first attempt – I whizzed it up in the blender with stale sourdough (crusts removed, soaked briefly in cold water and then squeezed dry), a little bottled passata and a splash of sherry vinegar. Instant gazpacho soup!

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