Pebre is the southernmost member of a family of fresh salsas that includes Colombian aji and Brazilian molho à campanha.
Step 1: Cut each tomato in half and wring out the pulp and seeds. For a milder pebre, seed the pepper(s); personally, I’d leave them in. Very finely chop the tomatoes, pepper(s), and scallions. A Chilean would do this by hand, but you can also use a food processor, running the machine in short bursts. If you use a processor, cut the vegetables into 1-inch pieces before processing.
Step 2: Transfer the chopped vegetables to a mixing bowl and stir in the cilantro, olive oil, and lemon juice. Taste for seasoning, adding salt and black pepper to taste and more lemon juice as necessary; the pebre should be highly seasoned.
Step 3: You can make the pebre up to 4 hours ahead; taste it for seasoning before serving, adding more salt and/or pepper as necessary.