Chilean Pebre: Fresh Tomato and Cilantro Salsa with Toasted Marraqueta

In a medium bowl, combine the finely diced tomatoes, chopped fresh cilantro, and minced red onion.

Add the minced garlic, aji amarillo paste (if using), olive oil, fresh lime juice, and salt to the bowl. Stir gently to combine all ingredients.

Taste the pebre and adjust seasoning as needed, adding more salt or lime juice to your preference. Set aside to allow flavors to meld.

Preheat your oven to 375°F (190°C). Arrange the sliced marraqueta bread on a baking sheet.

Toast the bread in the preheated oven for 8-10 minutes, or until golden brown and crispy. Watch carefully to prevent burning.

Remove the toasted marraqueta from the oven and let it cool slightly.

Serve the fresh Chilean pebre generously spooned over the warm, toasted marraqueta bread.