Pebre, or Chilean Pepper Sauce, is a popular condiment in Chile. It’s a refreshing, flavor-packed sauce that’s excellent with grilled meat or bread! Nah, it’s great with almost any dish — try it yourself!
Pebre does not require any cooking.
You just need to mix all the fresh ingredients, and you will have a delicious condiment that you will keep coming back to until you run out of it and make a new batch.
If you are new to it, try serving it with your favorite grilled or roasted meat first, then with fish, then with fried pork, etc. Before you know it, you’ll be pairing it with everything.
Pebre will also work as part of an appetizer. If you don’t believe me, try it with pan amasado, another classic Chilean favorite.
Oh! Make sure you don’t keep your Chilean pepper sauce for more than three days —even refrigerated.
Just make a new batch! It’s so easy anyway 🙂
Ingredients
- Garlic – minced or grated.
- Tomatoes – I usually use cherry tomatoes because they’re the best I can find.
- Onion – red onion is traditionally used and is chopped finely.
- Olive oil – a mild (lightly flavored) extra-virgin olive oil is excellent for making pebre.
- Herbs and seasoning – fresh parsley, fresh cilantro, salt, and ground black pepper
- Jalapeno – as you can see from the image above, I used jalapeno for this recipe because I could not find any aji cristal pepper in Stockholm.
Note that aji cristal chili is what Chileans generally use to make pebre. So, if you are lucky enough to have that where you live, do not hesitate. 🙂
Preparation
Start making pebre by mincing the garlic and chopping the tomatoes, onion, and jalapeno.
Combine them all in a bowl.
Chop the parsley and cilantro and add them to the bowl as well.
Add salt and pepper.
Pour olive oil, then mix everything.
Taste and adjust seasoning as desired.
Let pebre sit for at least 30 minutes, then serve at room temperature — enjoy!
Helpful tips
- Chop the ingredients finely (except the tomatoes). It helps blend all the flavors for pebre and get it all in every scoop when serving.
- Do not pour all the olive oil at once. Start with a tablespoon, then slowly add more if you prefer.
- Remember to let your Chilean pepper sauce sit for thirty minutes — it’s for letting all the flavors blend in.
Recipe variation
- Regular tomatoes. You can use any type of tomatoes, but you must peel the big ones before chopping.
Cherry tomatoes generally have thinner skin, another reason why I prefer to use them for making pebre.
Easy-peasy right? Prepare your ingredients for this pebre recipe now — it will be ready for your next meal! 🙂
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📖 Recipe
Chilean Pepper Sauce Recipe (Pebre)
Ingredients
- 1 to 1 & 1/4 cups parsley, finely chopped
- 1 to 1 & 1/4 cups cilantro, finely chopped
- 2 cloves garlic, minced
- 7 pieces cherry tomatoes, roughly chopped
- 1 small red onion, finely chopped
- 1 piece jalapeno, seeded and chopped finely
- 1 & 1/2 to 2 tablespoons olive oil
- salt and pepper, to season
Instructions
- Combine the minced garlic with chopped onion, tomatoes, and jalapeno.
- Add the fresh parsley and cilantro.
- Season with salt and pepper.
- Pour olive oil, then mix to combine everything evenly.
- Taste your pebre and adjust the seasoning, if needed.
- Let sit for at least thirty minutes, then serve and enjoy at room temperature!
Notes
- Cook’s Tip #1: Chop the pebre ingredients finely (except the tomatoes). When serving, it helps blend all the flavors and get all the ingredients in a scoop.
- Cook’s Tip #2: Do not pour the olive oil right away.Start with a tablespoon, then slowly add more if you prefer.
- Recipe to the post’s ‘Recipe variation‘ for substitutions.
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