Food
Food
Out of context: Reply #892
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- BuddhaHat5
I saw mention on r/salsasnobs yesterday of Chilean pebre, which seems like a cross between a pico de gallo and a salsa. It's definitely on my list to try now, and looks pretty simple and delicious. Served with bread or meat, and it seems like you can either blend it like a salsa, or leave it rough more like a pico. Now I just need to find an aji chilli plant and add it to my collection.