Salsas and other condiments have a special place in Latin American cuisine. If you ever visit a Chilean restaurant, chances are, you’ll be served pebre to compliment your main dish. So, what is pebre, and how can you make it?
Pebre is a Chilean sauce that is made in a variety of ways. The most basic recipe calls for cilantro, onion, garlic, aji chili peppers, vinegar, and olive oil. It’s usually served with bread and meat. It pairs well with empanadas, potatoes, grilled chicken, and fish.In the rest of this article, I’ll share details of what pebre is, how to make the popular Chilean dish and what you can enjoy it with. Let’s get started!
What Is Pebre?
Pebre & Chilean Beef Empanadas de Pino
Pebre is a popular Chilean condiment. You can find it in most Chilean grocery stores and restaurants, and the Chilean salsa makes an excellent accompaniment to bread and butter, boiled potatoes, grilled meats, empanadas, and more.
Although this tasty pebre sauce is the most popular in Chile, its origins are from Catalonia in Spain.
In the 1900s, Catalonian engineers and construction workers migrated to Chile to help construct the water channels flowing through Santiago.
They decided they needed a simple yet delicious sauce to give their food more flavor, which is when pebre was born.
This condiment quickly gained popularity and gets its name from the Catalonian language, which means pepper.
How To Make Pebre
Chilean Pebre Sauce
The ingredients used to make the South American sauce can vary throughout Chile, and there is a wide range of popular pebre recipes.
The most common pebre recipe is the one with tomatoes which gives it a tangy flavor.
Here is a simple recipe of delicious Chilean pebre sauce to enjoy with your meals:
Ingredients (Serves 3)
- 1 medium bunch of cilantro, chopped
- 1 cup white onion, chopped
- 2 cups tomato, chopped
- 1/4 cup (50 ml) aji pepper (or any other pepper such as jalapeño)
- 1/3 cup (67 ml) olive oil
- 3 tbsp (45 ml) red wine vinegar or white wine vinegar
- 2 cloves of garlic, minced
- 1/3 tsp salt (or to taste)
- A pinch of black pepper to taste
Directions
- Peel tomatoes and finely chop them.
- Chop pepper after removing seeds.
- Chop the cilantro and onion. You can dice your onions if you prefer.
- Place all the chopped ingredients in a bowl and add the minced garlic cloves.
- Add olive oil, vinegar, pepper, and salt in a separate bowl and stir well.
- Add the oil mixture to the chopped ingredients, mix, and serve it at room temperature.
- You can also let it sit for 2 hours in a refrigerator for the flavors to blend well before serving.
What To Eat With Pebre
Grilled Chilean Sea Bass with Pebre
Pebre is mostly served with bread. In a Chilean household, pebre is like butter to bread.
Also, there are many other traditional Chilean dishes that you can enjoy with your pebre, such as Chilean corn Humitas, Chilean Sea Bass, beef empanadas, and delicious Sopaipillas.
Pebre also pairs well with roasted potatoes, grilled meats like chicken, fish and red meat.
Chilean Pebre vs Mexican Pico de Gallo
Chilean Pebre and Mexican Pico de Gallo are two different Latin American condiments that share some similarities but also have distinct differences in terms of ingredients and preparation.
Pebre is a traditional Chilean salsa made from fresh cilantro, garlic, jalapeño peppers, onions and lime juice, seasoned with salt and sometimes added with a splash of vinegar.
It is commonly served with bread as a dipping sauce or used as a topping for grilled meats and vegetables.
Pebre is characterized by its herbaceous and spicy flavor profile and its smooth texture.
Pico de Gallo, on the other hand, is a fresh salsa originating from Mexico.
It is made from chopped tomatoes, onions, jalapeno peppers, cilantro and lime juice, seasoned with salt.
Pico de Gallo is chunky in texture and has a bright, fresh flavor. It is typically served as a side dish or garnish for tacos, burritos, and other Mexican dishes.
Pebre and Pico de Gallo are both fresh salsas made from similar ingredients, but the Chilean sauce contains more herbs and garlic and has a smoother texture, while Pico de Gallo is chunkier in texture and has a brighter, fresher flavor.
Health Benefits of Chilean Pebre Ingredients
Serving a bowl of Pebre
Not only is pebre delicious but healthy too! The pebre recipe contains chopped cilantro, onion, garlic and other beneficial ingredients.
- Cilantro: contains antioxidants and anti-inflammatory properties
- Garlic: known for its antibacterial and anti-inflammatory properties
- Lime juice: rich in Vitamin C, which supports a healthy immune system
- Olive oil: high in monounsaturated fats, which can improve heart health
- Chile peppers: contain capsaicin, which has pain-relieving and anti-inflammatory effects
The use of these ingredients in pebre makes it a healthy and flavorful addition to any meal. Not only does it add delicious flavor, but it also provides several health benefits, making it a great choice for those who are looking to incorporate more nutritious foods into their diets.
How to Store Leftover Pebre
To ensure the freshness and quality of the pebre, it’s best to store it in an airtight container in the refrigerator.
Before placing it in the container, let the pebre cool down to room temperature and make sure there are no big chunks of ingredients in the mixture.
This will prevent any bacteria growth and ensure a smooth texture for the next time you use it.
You can freeze pebre for up to 3 months, be sure to let it thaw in the refrigerator before serving to prevent any potential food safety issues.
Final Pebre Thoughts
Chilean Pebre Sauce served on bread
Pebre is a renowned Chilean sauce that got its name from Catalonians due to its main ingredient, aji pepper.
The most common recipe of pebre includes the use of tomatoes. It’s a simple latin sauce that can be enjoyed with several bread and meat recipes and pairs particularly well with empanadas de pino, grilled fish and chicken.
Trust me, you’ll love pebre!
Sources
- Chilean Food and Garden: Chilean Beef Empanadas de Pino
- Tried and True Recipe: Pebre: The Chilean Salsa for Bread
- La Fuji Mama: Pebre-The Chilean condiment everyone should know about.
- Authentic Food quest: How To Make Pebre – A Delicious Chilean Sauce – Recipe
- Wikipedia: Pebre
- Chili Pepper Madness: Chilean Pebre
- Bacon is Magic: Pebre Recipe – Authentic Chilean Salsa
- Curious Cuisiniere: Chilean Sopaipillas with Pebre
- Amigo Foods: Sopaipillas, Tasty Chilean Fried Dough Dessert
- Amigo Foods: Empanadas de Pino, Chilean Beef Empanadas
- The Food Dictator: The Hirshon Chilean Salsa – Pebre
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.