Pebre

Its the aroma of the cilantro, garlic and tomatoes that brings me back to my families summer barbecues. Such a powerful combination that is really meant to be eaten with the people whom you have complete trust. Not only because you will have garlic breath but a piece of cilantro always seems to find its way into your teeth.  In Chile this salsa if lack for a better word, is meant to be really enjoyed all kinds of ways.  For a much simpler way I always just use it as a dip with toasted pita.  For a much more complex way add it to the grilled steak or chicken.  I promise it will not disappoint!

Ingredients
1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1 teaspoon chopped garlic
1 teaspoon lemon juice
1 teaspoon of your choice of hot sauce.  I personally love Chalupa
Salt

Directions
Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

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