Pepperoncini pebre (Chilean style)

After making this pebre or salsa, I grabbed a bag of sweet potatoes tortilla chips and finish more than half of the bowl you see in the picture. In Chile, we eat it with empanadas, shrimp and a toast or with ceviche.

What you'll need;

• 1 pepperoncini 
• 1 lemon
• 1/4 cup  of a green pepper
• S&P
• Olive oil
• half of a small onion (I cut it very small and used less than 1/4 cup)
• 1 Garlic clove

Clean out all the seeds from the pepperoncini and wash well.In a cast iron pan I roasted the pepperoncini until it was slightly burn around the sides. Cut the pepper in tiny cubes and place in bowl. Next, cut the white onion into fine peaces.TIP: if you place a colander and run the water through the onion while you cut it it will help with the tears. If you find that the onion is too strong to eat, after cutting it leave it in the colander and put about a tablespoon of salt and press the cut onion tight with the salt. Then rinse with water, this will release the strong taste and will feel softer in your mouth. 

Add the juice of the lemon to soften the pepper and onion. Dice the pepperoncini, and cut the garlic in fine, tiny pieces.

 Season with salt, pepper and olive oil. Now, enjoy!