Pebre, or Chilean Salsa, is found on almost every table in Chile. It is the common condiment that accompanies bread and many other dishes.
There are countless ways to make Chilean Pebre and each family seems to have their favorite recipe.
I got the following recipe from a friend, Frank, who said he found it in the “Three Generations of Chilean Cuisine” by Mirtha Umaña-Murray.
Photo by Ryan Greenberg
2-3 medium tomatoes
1 bunch fresh flat-leaf/Italian parsley
1 bunch fresh cilantro
1 small onion
3 cloves garlic
2 Tbs olive oil
2 Tbs lemon juice
1 tsp Pasta de Ají (Chili Powder)
Pepper and salt to taste
Pebre Preparation Method
1. Finely chop by knife or food processor the tomatoes, parsley, cilantro, onion and garlic and transfer to glass jar.
2. Add oil and lemon juice to jar.
3. Add ají, salt and pepper to taste.
NOTE: Flavors will be enhanced if left to sit in refrigerator for 24 hours or more.
Additional Pebre Recipes:
Try these other pebre recipes and see which one you like the most:
Chilean Tomato and Cilantro Salsa
Chilean Salsa for BBQ: Pebre
You forgot the tomatoes, which are the base of the salsa. This recipe is lacking 2 medium sized tomatoes.
@Amanda – oops! You’re right. I’ve corrected the post.