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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Pebre Sauce

September 18, 2020 by Pilar Hernandez

Versión en español

Pebre, salsa chilenaChilean Pebre sauce is essential to our traditional dishes: humita, empanadas, winter, and summer beans soups are not the same without a good Pebre. It comes to the table for an appetizer with sopaipillas and stays to be enjoyed with numerous Chilean main dishes.

The recipe is infinitely adaptable, and each family has their preferences, so suit yourself.

Is better to let it rest for 1 hour before eating, so the flavors marry.

Recipe originally published in June 2014.

You may also like the recipe: Empanadas de Pino or Beef 

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Pebre Sauce

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 0minutes
  • Total Time: 20 minutes
  • Yield: 6
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Chilean
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Description

A foundational Chilean flavor.


Ingredients

  • 1/4 onion chopped very small (white or yellow onion)
  • 1 bunch cilantro or 2 cups cilantro leaves
  • 1–2 Tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon oil
  • 1/2 teaspoon red chili sauce, like Tabasco
  • salt

Instructions

  1. Chop the onion finely, can be placed in boiling water for 10 minutes, then wash with cold water and drain.
  2. Separate the stems of the cilantro leaves, discard the thicker stems. Chop all the rest very fine.
    Chopped-cilantro
  3. Cut tomato into 4 and discard the seeds, chop the rest into small cubes.
    Cut tomatoes
  4. Gather everything in a bowl and season. Stir well and taste, adjust the seasoning to taste.
    Chilean pebre
  5. It is better rested in the refrigerator for a couple of hours.
    Pebre Sauce, Chilean Recipe
  6. Serve with BBQ, empanadas, etc.
    salsa pebre chilena salsa pebre chilena

Notes

It can be done in the food processor, but chop everything separately to get the right texture.

Keywords: Pebre Chilean Sauce

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Pebre Salsa


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Appetizers, Chilean Appetizers & Beverages, Chilean recipes, Popular Posts, Sauces, Savory things, Spreads

About Pilar Hernandez

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Taras Atleo

    October 1, 2019 at 12:27 am

    Perfect option to go with the bag of tostitos

    Reply
    • Pilar Hernandez

      October 1, 2019 at 12:24 pm

      Tostitos are not a thing in Chile, but I bet they go well 🙂

      Reply
  2. Kathryn Johnson

    October 19, 2020 at 8:08 pm

    I love your recipes! I used to live in Chile! So glad I can make these things again

    Reply
    • Pilar Hernandez

      October 20, 2020 at 12:03 pm

      You are more than welcome, let me know if you have questions.

      Reply
  3. Shu

    December 23, 2020 at 7:19 am

    made this for my chilean friend, and asked him – is this what you eat at home?
    he said. No.
    This is what I eat in the restaurants. Too good for home.
    :DDDDDD

    ★★★★★

    Reply
    • Pilar Hernandez

      December 24, 2020 at 2:09 pm

      Awesome!!! Thanks for coming back and commenting.

      Reply
    • Doris Campbell

      February 28, 2022 at 8:47 pm

      Hi,
      We just made our first batch of Chilean empanadas.
      The Prebre sauce we get from the Chilean restaurant is all green, it does not appear to have tomatoes in it. Can you explain?

      Reply
      • Pilar Hernandez

        March 1, 2022 at 2:04 pm

        Could it be Salsa verde? See here https://www.chileanfoodandgarden.com/chilean-green-sauce/

        Reply
  4. Veronica mejia

    January 28, 2022 at 7:44 pm

    For the pebre, do you put in on a blender to make it as a paste?

    Reply
    • Pilar Hernandez

      January 29, 2022 at 2:26 pm

      Every family has its version. I just cut everything small with my knife.

      Reply
  5. Solana Garcia

    April 6, 2022 at 12:07 am

    I just discovered your book, quite by accident, I read it from cover to cover, and loved it. It took me back to my childhood in Chile; so many delicious dishes that I could almost taste while reading. Loved the comments for each recipe and the photographs are first class. We’ll done!

    Reply
    • Pilar Hernandez

      April 7, 2022 at 4:18 pm

      Thank you so much Solana for writing this!, I’m so happy you liked it.

      Reply

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