On good Friday we ended up at our cousins’ house for an impromptu dinner. We were in the area visiting friends with a newborn baby and messaged to see if we could pop in and say hi – they said to come and stay for dinner too as they were already having friends over for a BBQ.
While we waited for the meat to be cooked we snacked on some sensational Chilean salsa made my M’s cousin’s husband Fernando. It’s called pebre and is made from chilli, coriander, garlic, spring onion, lemon juice and oil. It certainly packs a punch and it went sensationally with the smoky barbequed meat with dinner.
We also had some absolutely DELICIOUS capacolo, cured meat that Fernando has made himself. The process if very long and involved with the meat needing tending to each day during the curing process. But my is it worth it! The meat was sliced so deliciously thinly and had beautiful flavour. You can see we loved it because in the photo from the night there’s none left on the platter – we’d already devoured it We were lucky they sent us home with a packet too so we had some on an leisurely antipasto platter for lunch the next day!