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
Scale
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.
