Chilean Pebre Sauce
Chilean Pebre is a fresh and flavorful chopped salsa served throughout Chile.Tomatoes, onions, cilantro, garlic, and chili create its vibrant base.Vinegar or lime juice adds a bright and tangy finish.The rustic texture keeps the vegetables fresh and pleasantly crunchy.It is quick to prepare and requires no cooking.Serve it with grilled meats, bread, empanadas, potatoes, or seafood.
Ingredients
- 3 medium ripe tomatoes, finely diced
- 1 medium white or yellow onion, finely diced
- ½ cup fresh cilantro, finely chopped
- 2 cloves garlic, finely minced
- 1 fresh jalapeño or other mild-to-medium chili, finely chopped
- 2 tablespoons red wine vinegar or white vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Prepare the Tomatoes
- Wash the tomatoes and remove their cores.Finely dice them into small pieces.If the tomatoes are especially juicy, remove some of the seeds and excess liquid to prevent the Pebre from becoming watery.Place the tomatoes in a mixing bowl.
Chop the Onion
- Finely dice the onion.For a milder onion flavor, place the diced onion in cold water for approximately 5 minutes.Drain thoroughly before adding it to the tomatoes.
Prepare the Chili
- Remove the stem from the chili.For a milder Pebre, remove the seeds and inner membranes.Finely chop the chili and add it to the bowl.
Add the Garlic and Cilantro
- Add the finely minced garlic and chopped fresh cilantro.Stir gently to distribute the ingredients evenly.
Let the Flavors Develop
- Allow the Pebre to rest for approximately 15–20 minutes at room temperature.This gives the onion, chili, garlic, and herbs time to mingle with the acidic dressing.
Serve
- Transfer the Pebre to a serving bowl.Serve with warm bread, grilled meat, empanadas, potatoes, chicken, fish, or your favorite Chilean dishes.
Notes
- Tomatoes: Use ripe but firm tomatoes for the best texture.
- Chili: Adjust the variety and amount according to your preferred heat level.
- Cilantro: Fresh cilantro gives Pebre its characteristic herbal flavor.
- Acidity: Vinegar is traditional in many versions, while lime adds a fresh citrus note.
- Texture: Finely chop rather than blending to maintain the rustic character.
- Onion: White onion provides a classic sharp flavor.
- Resting: A short resting period allows the flavors to develop.
- Freshness: Pebre is best enjoyed soon after preparation.