Chilean pebre – fresh coriander and tomato salsa

1. Finely dice the onion, soak in cold water for 5 minutes to mellow it, then drain.

2. Seed the tomatoes and cut into small dice the same size as the onion.

3. Seed the green chillies and chop very finely; crush the garlic.

4. Finely chop the coriander – be generous with it in pebre.

5. In a bowl, mix the onion, tomatoes, chillies, garlic and coriander, add the vinegar, olive oil and salt and toss well.

6. Leave for at least 30 minutes to come together and serve spread on bread, or with empanadas or grilled meat.

Tip: In Chile pebre is a staple on the table: it's eaten spread on warm, freshly baked bread (marraqueta) before the main course even arrives.