Vida Recetas Editorial
Pebre is a fresh and vibrant sauce from Chilean cuisine, perfect for accompanying sopaipillas, grilled meats, empanadas, or simply to liven up any dish. Its origins trace back to Mapuche tradition and it has become a staple on Chilean tables. This pebre recipe is easy and quick to prepare, ideal for beginners and for those seeking a flavorful condiment.
The base of pebre consists of onion, green chili, tomatoes, and cilantro, all finely chopped. The onion is cut into brunoise and 'softened' with salt and warm water to mellow its flavor, then rinsed and mixed with the other ingredients. The final touch comes from oil, red wine vinegar, lemon juice, and chili paste, which add acidity and a slight kick.
There are variations of pebre that include garlic, oregano, or even pebre with chives. The amount of chili can be adjusted to personal taste. This pebre is ideal for those who enjoy fresh, light sauces, and is perfect for accompanying outdoor meals or as a starter with bread.
Prep
30 min
Servings
4
First, chop the onion into brunoise or very small cubes, then soften it with half a handful of salt, rubbing it well, and add warm water. Let it sit to draw out the strong flavor of the onion, and then rinse it thoroughly under cold running water, letting it drain while we chop the other ingredients.
Peel the tomatoes and cut them into medium cubes, as well as the green chili, removing the veins and seeds. Finely chop the cilantro and season with salt, oil, red vinegar, 1 tablespoon of chili paste, and the juice of 1 lemon. Mix well.
The pebre is ready to accompany some good sopaipillas.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 0 minutes.
This recipe is designed for 4 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.
