📝 About This Recipe
A cornerstone of Chilean culinary identity, Pebre is a bright, herbaceous, and piquant condiment that graces almost every table from Santiago to Patagonia. This refreshing salsa blends the earthy heat of ají chili with the sharp bite of garlic and the freshness of cilantro, all macerated in a vinegary brine. It is the essential companion for crusty marraqueta bread and the smoky meats of a traditional Chilean barbecue.
🥗 Ingredients
The Aromatics
- 1 medium White Onion (very finely minced)
- 3 pieces Garlic Cloves (pressed or minced into a paste)
- 1 large bunch Fresh Cilantro (stems removed, finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
The Heat and Body
- 2 tablespoons Ají Amarillo or Red Chili Paste (traditional Chilean Ají Crema is preferred)
- 1 piece Fresh Green Chili (serrano or long green chili, seeded and minced)
- 1 medium Roma Tomato (peeled, seeded, and finely diced (optional for 'Pebre con Tomate'))
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Red Wine Vinegar (or fresh lemon juice for a brighter finish)
- 2 tablespoons Cold Water (to balance the acidity)
- 1 teaspoon Fine Sea Salt (or to taste)
- 1/2 teaspoon Dried Oregano (preferably Chilean or Mexican variety)
👨🍳 Instructions
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1
Start by finely mincing your white onion. To remove the harsh 'bite' of the raw onion, place the minced pieces in a small bowl, cover with boiling water for 30 seconds, then drain and rinse under cold water. Pat dry thoroughly.
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2
Peel and mince the garlic cloves. Using the flat side of your knife, sprinkle a pinch of salt over the garlic and mash it into a smooth paste.
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3
Wash the cilantro and parsley, ensuring they are completely dry. Remove the thick stems and use a very sharp knife to finely chop the leaves. Avoid 'bruising' the herbs by using a clean, single-cut motion.
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4
If using tomato, score a small 'X' on the bottom and submerge in boiling water for 30 seconds. Shock in ice water, peel the skin, remove the seeds, and dice the flesh into very small cubes.
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5
In a medium ceramic or glass mixing bowl, combine the prepared onion, garlic paste, and the finely chopped green chili.
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6
Add the ají chili paste. This provides the signature orange-red hue and a deep, lingering warmth characteristic of Chilean pebre.
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7
Fold in the chopped cilantro and parsley. The ratio of green herbs to other ingredients should be high; the sauce should look like a vibrant green confetti.
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8
Whisk together the olive oil, red wine vinegar, and cold water in a small jar until emulsified.
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9
Pour the liquid dressing over the vegetable and herb mixture. Add the dried oregano by rubbing it between your palms to release the oils.
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10
Season with sea salt. Stir gently with a spoon to ensure all ingredients are evenly distributed and coated in the dressing.
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11
Taste the pebre. It should be zesty, slightly salty, and have a noticeable kick. Adjust the vinegar or salt if necessary.
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12
Cover the bowl with plastic wrap and let it sit at room temperature for at least 30 minutes. This 'maceration' period allows the flavors to meld and the onion to soften.
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13
Give the sauce one final stir before transferring to a traditional clay 'greda' bowl for an authentic presentation.
💡 Chef's Tips
For the most authentic flavor, use Chilean 'Ají de Color' or a jarred ají paste rather than standard hot sauce. Always chop your herbs by hand; a food processor will turn the pebre into a muddy paste rather than a crisp salsa. If you find the sauce too acidic, add a tiny pinch of sugar to balance the vinegar. Pebre tastes even better the next day, but the cilantro will lose its bright green color, so add fresh herbs if serving to guests later. Always use a sharp knife to prevent the herbs from oxidizing and turning black.
🍽️ Serving Suggestions
Serve with warm, crusty Marraqueta or Hallulla bread and a pat of salted butter. Slather generously over Choripán (grilled chorizo sausages in a baguette) during a BBQ. Use as a zesty topping for 'Porotos con Riendas' (traditional Chilean bean and pasta stew). Pair with a glass of chilled Chilean Sauvignon Blanc or a robust Carmenere. Accompany grilled flank steak or 'Lomo Vetado' to cut through the richness of the meat.