We’re making Pebre today, my friends, a Chilean condiment made with chili peppers, olive oil, garlic, cilantro and more. It is very fresh and can be used in many different ways, such as a sauce, dipper, spread and more. It is much like Chile’s answer to Mexican pico de gallo. You’ll find this salsa everywhere in Chile, served on a wide variety of dishes, in both homes and restaurants. As with any sort of regional condiment, there are variations from place to place, depending on who is making it, such as the northern Chile version which is more like a sauce. Pebre at its core, though, is a mixture of tomato, cilantro, garlic, onion, olive oil, and peppers, traditionally aji chili peppers, which I love. Let’s talk about how to make pebre, shall we? Some optional additions include lemon juice and red chili flakes for some heat. Although non-traditional, you can also add in some sort of hot sauce, like sriracha, for added zing. Boom! Done! Pebre in the house! What do you think? So good, isn’t it? I love pebre. So good. The Vegetables. Next, finely chop up your tomato, peppers, onion, scallions and cilantro. Combine. Toss the chopped onion, tomato, and vegetables into the oil mixture and mix to combine. You can serve it right away, but I like to wait 2 hours to mellow. Learn more about Aji Peppers, including the many different types. Also, learn more about the Scoville Scale here. If you can’t find ajis, you can easily substitute them for milder jalapeno peppers or spicy serrano peppers, which are equally flavorful. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Chancho in Piedre. If you make this in a molcajete or with a mortar and pestle and mix it very well, you will have another popular Chilean salsa recipe called Chancho en piedra, which is a smoother version of a good pebre sauce. Give it a try. Delicious! Consistency. Process it to a consistency you prefer, either smooth or chunky. You can always splash in a bit of cold water to thin it out if you’d like. Most people make it chunkier, like a pico de gallo salsa, but some prefer a Chilean pebre sauce, which is more popular in Northern Chile. It looks more like a red chili sauce this way. Consider spooning it over boiled potatoes for some zing, or drizzling it over grilled meats, particularly chicken or a good steak.
The South American Table, by Maria Baez Kijac
This recipe was updated on 11/7/22 to include new photos and information. It was originally published on 5/1/2014.
