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In my native country of Chile, it’s common to gather around good food and find reasons to celebrate simple cooking. Barbecues are among the most popular events, suitable for any season or for our national holiday celebrations in particular.
For many of us who live far from our home country, when we meet with compatriots, we frequently turn to the popular barbecues. For us, these consist of various meats, salads, and the famous choripán (which is bread with grilled sausage or chorizo). For all of the above, we always use a very popular homemade salsa called Pebre.
It is so simple and delicious, and is used to accompany the foods served at barbecues. But many Chileans also use this sauce on a daily basis for their meals.
Pebre is also the inseparable partner of Chilean empanadas, among many others.
That is why I wanted to take this opportunity and give a twist to the popular Pebreby adding Avocados From Mexico to it. And besides the fact that avocados taste good, they also give the Pebre a wonderful flavor and consistency for the palate. You should definitely try it, because this turned out to be a delicious new version that is great for your meals.
This summer you can use it on your salads, meats, or hot dogs, or on anything that you may crave. And you can continue using Avocados from Mexico in other recipes throughout the year, as they are evergreen.
Avocados from Mexico is giving entrants the chance to win a $125 gift card or a selfie stick!
Avocados From Mexico are a delicious food that enhances any recipe, and their creamy consistency contributes good fats for your body. And the wonderful thing is that they can be included in any meal of the day. For information and tips about buying, cooking, and storing your Avocados From Mexico, click on the following LINK.
I invite you to learn more about all of the benefits that avocados provide. You may check the following LINK.Print
- 1 Avocado From Mexico
- ½ white onion
- 1 clove of garlic, minced
- 1 Tbsp. of chopped parsley
- 1 Tbsp.of chopped cilantro
- 1 tsp.. of yellow pepper (e.g. Hungarian wax pepper), minced
- 2 tomatoes
- 1 tsp.of chili sauce
- 1 tsp.of olive oil
- Salt to taste
- Mix all the ingredients in a bowl, except for the avocado, and let themstand for at least half an hour.
- Rectify the taste and add more salt if necessary. Then add the avocado.
- At this time you can bring the mix to a food processor, in case you would like to serve it crushed, or you can just leave it as it is.
- Serve with warm bread and butter, or with the meal of your choice.