If you have ever been lucky enough to taste a fresh, vibrant, and zesty condiment that completely elevates grilled dishes or simple bread, then you know the magic of Chilean Pebre. This Chilean Pebre Recipe is a delightful, herbaceous salsa made with fresh tomatoes, cilantro, and just a touch of spice. It’s a staple in Chilean kitchens and a perfect companion to everything from empanadas to barbecue. What makes it so enchanting is its simplicity combined with a punch of bold flavors that awaken your palate with every spoonful.
Ingredients You’ll Need
The beauty of this Chilean Pebre Recipe lies in its straightforward and fresh ingredients. Each component is essential, contributing bright colors, fresh textures, and a balance of tangy, spicy, and herbaceous notes.
- 1 cup finely chopped tomatoes: Ripe tomatoes offer juiciness and a fresh base for the sauce.
- ½ cup finely chopped white or yellow onion: Adds a mild sharpness and crunch for texture contrast.
- ½ cup chopped fresh cilantro: Brings a burst of vibrant herbal flavor central to this recipe.
- 1–2 cloves garlic (minced): Adds depth and a gentle kick to the salsa.
- 1 tablespoon red wine vinegar or lemon juice: Provides acidity to brighten and balance flavors.
- 1 tablespoon vegetable oil or olive oil: Smooths the mixture, melding the flavors together.
- 1 small green chili or jalapeño (finely chopped, optional): Adds just the right amount of heat to awaken the palate.
- Salt and black pepper to taste: Essential seasonings that bring harmony to all ingredients.
How to Make Chilean Pebre Recipe
Step 1: Prepare and Chop Fresh Ingredients
Start by finely chopping fresh tomatoes, onions, and cilantro. Using fresh produce is crucial here because the texture and flavor of the pebre rely heavily on bright, crisp ingredients. Be sure to mince the garlic finely so it mixes well without overpowering the other flavors.
Step 2: Combine and Mix
In a medium-sized bowl, toss together the chopped tomatoes, onions, cilantro, and garlic. The mixture at this point is already full of color and promise. Adding the red wine vinegar or lemon juice now will give the salsa a lively tang that balances the sweetness of the tomatoes.
Step 3: Add Oil and Chili
Next, stir in your vegetable or olive oil. This step softens the acidity and brings all the fresh flavors together in harmony. If you enjoy a bit of heat, finely chopped green chili or jalapeño is the perfect addition. It adds a gentle, warming spice without taking over.
Step 4: Season and Let it Rest
Season your Chilean Pebre Recipe with salt and freshly ground black pepper to taste. The seasoning is what pulls all the flavors together, so don’t be shy in tasting as you go. Let the pebre sit at room temperature for at least 15 minutes. This resting time is essential because it allows the flavors to marry beautifully, creating a more complex and satisfying taste experience.
How to Serve Chilean Pebre Recipe
Garnishes
Fresh and simple garnishes such as a sprig of cilantro or a tiny sprinkle of chopped green chili can make your pebre look as delightful as it tastes. A few freshly ground black peppercorns on top add a subtle bite that intrigues the eyes and palate alike.
Side Dishes
This Chilean Pebre Recipe pairs wonderfully with grilled meats, including juicy steaks and smoky sausages. It’s also fantastic as a vibrant topping for empanadas, adding a zingy contrast to the rich pastries. Don’t forget about crusty bread—dipping warm, toasted bread into pebre instantly turns an ordinary snack into an irresistible treat.
Creative Ways to Present
For a modern twist, serve your pebre in small individual ramekins alongside a selection of South American tapas. You can also use it as a fresh condiment in sandwiches or wraps to add bursts of flavor without heaviness. Another fun idea is to drizzle it on creamy avocado toast, replacing standard salsa with a bright, herbal kick.
Make Ahead and Storage
Storing Leftovers
Because this dish is made from fresh ingredients, it’s best enjoyed quickly, but if you do have leftovers, store them in an airtight container in the refrigerator. The pebre will keep well for up to 2 days, though the tomatoes may release a bit more juice over time.
Freezing
Freezing Chilean Pebre Recipe is not recommended because the fresh tomatoes and herbs lose their texture and bright flavor when thawed. To retain that crisp, garden-fresh quality, it’s best to make pebre fresh each time.
Reheating
Since this is a no-cook salsa, it’s served at room temperature. Avoid reheating; simply allow chilled leftovers to come to room temperature before serving to bring back some of the vibrant flavor and aroma.
FAQs
Can I make this Chilean Pebre Recipe spicier?
Absolutely! The heat level can easily be adjusted by adding more chopped green chili or jalapeño. Just remember to start small and taste as you go so it doesn’t become overwhelming.
What can I substitute for cilantro if I don’t like it?
While cilantro is traditional and lends a characteristic flavor, you can try fresh parsley as a milder alternative. That said, the overall taste will change, but it will still be delicious.
Is pebresuitable for vegan diets?
Yes, this recipe is entirely vegan! It uses only plant-based ingredients, making it perfect for anyone following a vegan lifestyle or looking for a fresh condiment without animal products.
Can I use this Chilean Pebre Recipe as a marinade?
This pebre works best as a fresh topping or condiment. It’s not typically used as a marinade because it contains raw onion and herbs that may become bitter or wilted when exposed to long marinating times.
What dishes pair best with Chilean Pebre Recipe?
The possibilities are endless! It shines alongside grilled meats, seafood, empanadas, simple toasted bread, or even as a fresh topping on rice and beans. Its vibrant flavor adds a delightful punch wherever it goes.
Final Thoughts
There is something incredibly rewarding about making and sharing this authentic Chilean Pebre Recipe. It’s fresh, lively, and brings such joy to every bite. Whether you’re looking to brighten your next barbecue or add a stunning, flavorful touch to simple meals, this pebre is an absolute must-try. Go ahead, give it a go, and watch how it transforms the ordinary into something truly unforgettable!
Print
Chilean Pebre Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: About 1½ cups
- Category: Condiment
- Method: No-Cook
- Cuisine: Chilean
- Diet: Vegan
Description
Chilean Pebre is a fresh and vibrant condiment made from finely chopped tomatoes, onions, cilantro, garlic, and chili, dressed with vinegar and oil. This no-cook salsa is a perfect accompaniment to grilled meats, bread, or empanadas, adding a zesty and refreshing flavor that embodies traditional Chilean cuisine.
Ingredients
Ingredients
- 1 cup finely chopped tomatoes
- ½ cup finely chopped white or yellow onion
- ½ cup chopped fresh cilantro
- 1–2 cloves garlic, minced
- 1 tablespoon red wine vinegar or lemon juice
- 1 tablespoon vegetable oil or olive oil
- 1 small green chili or jalapeño, finely chopped (optional)
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a medium bowl, combine the finely chopped tomatoes, onion, cilantro, and minced garlic to create the base of the pebre.
- Add Dressing: Stir in the red wine vinegar or lemon juice, the vegetable or olive oil, and the finely chopped green chili or jalapeño if using, ensuring all ingredients are evenly mixed.
- Season: Add salt and black pepper to taste, adjusting seasoning according to your preference for flavor balance.
- Let Sit: Allow the mixture to rest for at least 15 minutes at room temperature to let the flavors meld and enhance each other.
- Serve: Enjoy the pebre as a tasty topping for grilled meats, fresh bread, or traditional empanadas, served at room temperature.
Notes
- Adjust the chili quantity to control the heat level of your pebre.
- If the mixture is too thick, add a splash of water to loosen it slightly.
- Pebre is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
