Begin by preparing the vegetables. Finely dice the tomatoes, ensuring they are ripe for the juiciest and most flavourful results. Transfer the diced tomatoes to a medium sized mixing bowl.

Peel and finely chop the white onion. To mellow its sharpness, soak the chopped onion in cold water for about 10 minutes, then drain well. Add the onion to the bowl with the tomatoes.

Finely chop the fresh cilantro leaves and discard the stems for a cleaner flavour. Combine the cilantro with the tomatoes and onions in the mixing bowl.

Mince the garlic cloves until they form a fine paste. Add this to the bowl along with the finely chopped chili. Adjust the chili quantity to match your preferred heat level.

Squeeze the juice of two limes directly into the bowl. The lime juice brightens the flavours and balances the spiciness of the chili.

Drizzle the olive oil over the mixture, followed by the red wine vinegar. Sprinkle in a generous pinch of salt and a few twists of freshly ground black pepper. If available, add merquén for a smoky, authentic touch. Gently mix all ingredients until fully combined, taking care not to crush the tomatoes.

Cover the bowl with plastic wrap and let the Pebre rest in the refrigerator for at least 30 minutes to allow the flavours to meld. Before serving, taste and adjust the seasoning with more salt, lime juice, or chili if needed.