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Pebre Sauce

Pebre Sauce
  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 6
An asado or Chilean barbeque is never complete without some spicy pebre sauce, but not served on the meat. Different from Argentinean chimichurri, Chilean pebre is served with bread toasted over the grill, on salads or choripán. In general, cilantro is the predominant ingredient in pebre, but it can be adapted to individual tastes by varying the proportions of the ingredients.

Ingredients

  • 1/2 onion
  • 1 bunch of cilantro or 2 cups cilantro leaves
  • 2 tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon oil
  • 1/2 teaspoon red chili sauce
  • Salt

Directions

  • 1
    Peel the onion and cut into medium-sized cubes. Add to a food processor and chop until finely minced. Set aside in a bowl.
  • 2
    Wash the cilantro and dry very well. Remove the stems and save the leaves. Add the leaves to the processor with the vinegar and blend well. Transfer to the bowl with the chopped onion.
  • 3
    Wash the tomatoes and, if you like, remove the seeds. Use the food processor to chop the tomatoes as well. When finished, add the tomatoes to the cilantro and onion.
  • 4
    Mix the contents of the bowl well and add the oil, red chili sauce and salt as desired.
  • 5
    Taste and adjust the sazón and spiciness if necessary.
  • 6
    You can serve the salsa immediately or let it chill in the fridge for two hours.

  • Don’t add all the ingredients together when blending in the food processor, or it will be very difficult to get the right texture for the sauce.
  • You can control the level of spiciness by adjusting the amount of red chili sauce, or by adding a pepper, such as jalapeño or serrano, without the seeds and finely diced.
  • If you want to tone down the taste of the onion, you can wash it with boiling water and strain it.
  • Serve with fresh bread to enjoy pebre Chilean-style.

No nutrition information available for this recipe

  • An asado or Chilean barbeque is never complete without some spicy pebre sauce, but not served on the meat. Different from Argentinean chimichurri, Chilean pebre is served with bread toasted over the grill, on salads or choripán. In general, cilantro is the predominant ingredient in pebre, but it can be adapted to individual tastes by varying the proportions of the ingredients.
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