Oh my goodness we have so much to talk about today.
Before I introduce you to this most amazing potato dish I’ve ever created topped with this insane Chilean inspired salsa called Pebre… we have some serious stuff to talk about.
Ready for this. I met Tim Riggins yesterday. At the airport. On my way to Austin. And I just about passed out on the spot I was so nervous/excited. You’d think that after being a private chef to tons of celebs in Hollywood I’d be able to keep my shit together. But no, I was totally star struck. I don’t even know what came out of my mouth. But my entire body basically turned to jelly and I was in awe. And then I walked away after getting a pic with him and said… clear eyes full hearts. Life is complete. And his eyes are just as mesmerizing in person as they are on the TV.
I also learned a very valuable lesson. I am no longer allowed to go to the airport straight from a pilates session. Nope, full hair and makeup must be done at all times in case I ever run into him again. It’s 100% a necessary precaution.
Anyways, now that I’ve shared basically the most exciting thing EVER (minus, you know, getting married last year) let’s talk carbs. It’s Friday. All the rules are out the window and it’s time to get down to business. Remember those epic roasted potatoes I always rave about? Well imagine them with Pebre on top. What’s Pebre you ask? Well, it’s basically this salsa/pico de gallo concoction that I learned all about in Chile on my Only in South America Adventure. You need it in your life, and you especially need it next time you make potatoes. It’s the perfect combo of piping hot roasted potatoes with a chilled chopped salsa that packs a bit of heat. You can also use it as a condiment on just about anything – especially meats.
(Big, FAT, MAJOR Side Note – in a few days you can enter to win ANOTHER amazing trip down to South America to go to Peru and Ecuador. If you win, the only requirement is that you take me with you.)
Done and done. Call it a day and whip this up. And then enjoy your weekend. Chances are I’ll be galavanting around Austin on high alert in case I run into Tim Riggins again.
And yes, I know that’s not his name is real life. But it is in my heart 🙂
- 1 cup sliced cherry tomatoes
- 1 red bell pepper, cut into a medium dice
- 1 yellow bell pepper, cut into a medium dice
- 1/2 onion, finely chopped
- 3 green onions, finely sliced
- 1 teaspoon red pepper flakes or 1 red jalapeno finely diced
- 1 cup cup chopped cilantro
- 1 lemon, juiced
- 2 tablespoons olive oil
- Kosher salt to taste
- Prep all the vegetables.
- Combine everything in a medium mixing bowl and toss together.
- Taste and season with salt as needed.
- Serve as a condiment over roasted potatoes, beef, chicken, etc.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!