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Pebre is a staple of Chilean cuisine, often found gracing the tables of family gatherings, traditional barbecues, and casual restaurants across the country.
Despite being simple in concept, this vibrant salsa brings a burst of flavour that can transform everyday meals into something memorable.
With its bright colours and fresh ingredients, Pebre speaks to Chile’s rich food heritage, inviting you to dip in and discover its lively character.
What Is Pebre?
Pebre is, at its core, a tangy and aromatic salsa that usually accompanies bread, grilled meats, and empanadas. It stands out for its refreshing blend of herbs, onions, and peppers, creating a lively condiment that serves as both side dish and sauce.
Some might compare it to other Latin American salsas, but Pebre has a distinct personality tied closely to Chilean culture. It’s the kind of food that brings people together around the table, encouraging conversation and connection.
Ingredients and Taste
The classic Pebre recipe starts with finely chopped onions, fresh cilantro, a touch of garlic, and a generous sprinkling of chili peppers for heat. Many versions include diced tomatoes, though some cooks prefer to leave them out.
Olive oil, vinegar, or lemon juice adds a tangy element that brightens the salsa and ties the flavours together. Salt and pepper round out the seasoning, balancing the heat from the peppers and the herbal notes of cilantro.
The result is a salsa that tastes both lively and comforting. The onions provide a sharp, crisp bite; cilantro adds a herbaceous freshness; the chili peppers deliver just enough kick to keep you reaching for another spoonful.
It’s common to see Pebre served in small bowls at the centre of the table, alongside bread or freshly made tortillas. Its versatile flavour profile also complements roasted vegetables, seafood, and meats, making it a beloved addition to many meals.
A Taste of History
The roots of Pebre run deep in Chile’s culinary past, tracing back to early settlers who combined Old World and local ingredients.
Some accounts suggest that Spanish explorers introduced the concept of a pepper based sauce, which Chileans adapted using local herbs like cilantro.
Over time, this fusion evolved into the vibrant, punchy salsa now known as Pebre. It has maintained its place at the heart of Chilean meals, particularly during asados, where friends and family gather around the grill for an afternoon of food and stories.
Today, Pebre remains a symbol of hospitality and Chile’s ongoing food culture. Each region or household might have its own take on the recipe, but they all share that unmistakable combination of bright herbs, crisp onions, and zesty chili peppers.
Chilean Pebre Recipe
Serves: 4 people
Ingredients:
- 4 medium ripe tomatoes, finely diced
- 1 small white onion, finely chopped
- 1 bunch fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 1 green chili (or red chili for a spicier kick), finely chopped
- Juice of 2 fresh limes
- 3 tablespoons olive oil
- 1 teaspoon red wine vinegar
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon merquén (smoked chili pepper seasoning) for an authentic Chilean touch
Directions
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.
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