Pecha Kuchas: Pebre Sauce (Chile)

Prep Time: 20 min.

Servings: 6

'Pebre Chileno' is common throughout the country. If you google it, you'll see that Chile is 4,270 kms (2,653 mi) long and 177 kms (110mi.) wide!! It's a long and narrow country =) but this is not a problem for or Pebre Sauce!! Everybody from North to South prepare it at home!
Onions are present in most Chilean recipes. Even though they make me cry, i LIke them a lot!! Onions are so popular in Chilean dishes, that one of the most outstanding Chilean poet, Pablo Neruda, wrote 'Ode to the Onion', which is a beautiful poem! Pablo Neruda won the Nobel Prize in 1971 and his poems ar full of passion and love (just like food!). Below, you will find a link to the 'Ode to the Onion'.
Hope you like both, the recipe and the poem!!
Thanks!

Ingredients

1/2 onion
1 bunch of cilantro or 2 cups cilantro leaves
2 tomatoes
1 tablespoon red wine vinegar
1 tablespoon oil
1/2 teaspoon red chili sauce
Salt

Instructions

Peel the onion and cut into medium-sized cubes. Add to a food processor and chop until finely minced. Set aside in a bowl.
Wash the cilantro and dry very well. Remove the stems and save the leaves. Add the leaves to the processor with the vinegar and blend well. Transfer to the bowl with the chopped onion.
Wash the tomatoes and, if you like, remove the seeds. Use the food processor to chop the tomatoes as well. When finished, add the tomatoes to the cilantro and onion.
Mix the contents of the bowl well and add the oil, red chili sauce and salt as desired.
Taste and adjust the taste and spiciness if necessary.
You can serve the salsa immediately or let it chill in the fridge for two hours.