- Prep Time: 20
- Cooking Time: 5
- Serves 6-8
1 tablespoon all-purpose flour
4 Backyard Farms Beefsteak Tomatoes, chopped
1 medium onion, peeled and chopped
1 large bunch (about 1 1/2 cups) fresh cilantro leaves
2 garlic cloves, peeled and chopped
1 tablespoon lime juice
1 tablespoon Amarillo chili paste
2 teaspoons salt
1 teaspoon black pepper
1/3 – 1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine vinegar
Each year, we attend a wonderful fund-raising event in Boston for Future Chefs called Chefs in Shorts and each year, Chef Richard Rayment of the Seaport Hotel prepares a dish with our tomatoes that always wows the crowd. Tomato Pebre is a traditional Chilean salsa that can be served hot or cold as a sauce or as a dip. Despite the fact that it has no dairy, it's has a creamy appearance and texture that is a zesty but not overly spicy alternative to salsa, huumus or other dips. Thanks to Chef Rayment for this delicious dish and Liz Harris of Floating Kitchen for the photo!
In a small dry skillet over medium-high heat, cook the flour, stirring constantly, until lightly toasted and feels like sand, about 5 minutes. Transfer the flour to a medium-sized clean bowl and set aside.
In your blender, combine the tomatoes, onion, cilantro, garlic, lime juice, chili paste, salt and black pepper until well processed. Then with your blender running, drizzle in the olive oil until the mixture emulsifies into a smooth sauce.
Scrape the sauce into your bowl with the toasted flour and stir in the vinegars. Let the sauce stand for 10 minutes before serving. Taste and add additional salt and black pepper, if desired.
You can serve this immediately over grilled chicken, steak or seafood, or chill it in your refrigerator and serve it with breads, chips, or vegetables.