Vida Recetas Editorial
Pebre is a fresh and spicy sauce that is a must-have on the Chilean table, and this version with nalca stalk adds a crunchy and slightly acidic touch that makes it irresistible. Originating from Chile's culinary tradition, pebre is made with simple ingredients like cilantro, onion, and chili, but here we incorporate nalca, an Andean vegetable also known as Chilean rhubarb, which provides a unique texture and a refreshing flavor.
This pebre recipe is ideal for accompanying grilled meats, empanadas, or simply spread on artisan bread. Its preparation is very simple: just peel and chop the nalca into small cubes, mix it with chopped cilantro, and season with olive oil, lemon juice, sea salt, and merkén to taste. The result is a vibrant pebre with a perfect balance of acidity, herbaceousness, and spiciness.
In addition to being delicious, this pebre is a healthy option, as nalca is rich in fiber and vitamin C. It is perfect for those looking for a fresh, natural sauce without preservatives. You can adjust the amount of merkén according to your spice tolerance, and even add some red onion if you want a more traditional touch.
Cook
20 min
Servings
2
The first thing to do is peel and remove all the yarn from the Nalca.
Then the Nalca is chopped into small cubes, the coriander also small.
The Nalca and coriander are then placed in a bowl and seasoned with oil, salt, lemon and merkén.
Stir everything and let it rest for a few minutes! And done!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 20 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
