Chilean 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 your self.
Is better to let it rest for 1 hour before eating, so the flavors marry.
Recipe originally published in June 2014.
VISIT ALSO: THE 10 BEST TRADITIONAL CHILEAN RECIPES
Print Pebre Sauce
- Prep Time: 20 minutes
- Cook Time: 0minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Raw
- Cuisine: Chilean
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
- Chop the onion finely, can be placed in boiling water for 10 minutes, then wash with cold water to soften.
- Separate the stems of the cilantro leaves, discard the thicker stems. Chop all the rest very fine.
- Cut tomato into 4 and discard the seeds, chop the rest into small cubes
- Gather everything in a bowl and season. Stir well and taste, adjust the seasoning to taste.
- It is better rested in the refrigerator for a couple of hours.
- It can be done in the food processor, but chop everything separately to get the right texture.
- Serve with BBQ, empanadas, etc.
Keywords: Pebre Chilean Sauce
Perfect option to go with the bag of tostitos
Tostitos are not a thing in Chile, but I bet they go well 🙂
I love your recipes! I used to live in Chile! So glad I can make these things again
You are more than welcome, let me know if you have questions.
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
★★★★★
Awesome!!! Thanks for coming back and commenting.