Pebre
=====
 
1 bunch fresh cilantro
1 bunch fresh Italian parsley
4 scallions
3 cloves garlic
2 T olive oil
2 T lemon or lime juice
1 small ají or chile, finely chopped
salt and pepper to taste 

Finely chop the cilantro, parsley, scallions, and garlic. Mix in a small 
nonreactive bowl with the olive oils and lemon juice. Add the chopped chile, 
salt, and pepper to taste. Let macerate in refrigerator at least one hour,
preferably overnight.

Chancho en Piedra
=================

Make the Pebre as above, but add 1 large ripe tomato, peeled, seeded, and 
chopped. If the tomato is acid, add a pinch of sugar and use less lemon 
juice.

Pico de Gallo
=============
from Barry Brumitt (Dinner Co-op)

2 T diced onion
2 c tomatoes chopped into ¼ in. cubes
2 serrano chiles
2 T finely chopped cilantro (fresh is important)
2 t sugar
¼ c Mexican beer
2 t salt
1 lime, juiced

Put onion in strainer and rinse with hot water and drain. Combine 
ingredients and mix well. Let refrigerate for 30+ minutes. Drink the rest of 
the beer.