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Easy Pebre Recipe

Published: Aug 16, 2022 · Modified: Apr 20, 2025 by Pilar Hernandez · This post may contain affiliate links.

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Versión en español

Chilean Pebre sauce, or Pebre Chileno, is essential to our traditional dishes: Humitas (fresh corn tamales), Empanadas de Pino (beef empanadas), and bean soups in winter (Porotos con Riendas) and summer (Porotos Granados) are not the same without it.

It is served with appetizers like Sopaipillas, Choripan, Chapaleles, or Pan Amasado and is enjoyed with numerous main Chilean dishes.
Chilean Pebre Recipe

What is Chilean Pebre?

It is a sauce or condiment served at home and at restaurants in Chile to complement many meals. It combines cilantro, onion, tomato, and Ají Cristal (sweet or spicy pepper) with vinegar and oil. It's very old and traditional. Each family in Chile has its recipe.

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Pebre Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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

  • ¼ 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
  • ½ teaspoon red chili sauce, like Tabasco
  • salt

Instructions

  1. Chop the onion finely. Cover with boiling water for 10 minutes, then wash with cold water and drain.
  2. Separate the stems of the cilantro leaves and discard the thicker stems. Chop all the rest very fine.
    Chopped-cilantro
  3. Cut the tomato into four 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 to let it rest for 1 hour before eating so the flavors marry.
    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.

Nutrition

  • Serving Size:
  • Calories: 23
  • Sugar: 1 g
  • Sodium: 302.9 mg
  • Fat: 1.8 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 1.6 g
  • Fiber: 0.5 g
  • Protein: 0.4 g

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 

How do you store it?

Once ready, it can be kept in the fridge in a closed container for several hours. However, it's best not to refrigerate overnight, as the cilantro will oxidize and change flavor and color.

I suggest correcting the seasoning the next day if left overnight because the tomato juices dilute the flavors.Pebre, salsa chilena

Can I use olive oil?

No, traditionally, you should not use olive oil. Pebre needs to be seasoned with more neutral vegetable oils. I like grapeseed and sunflower oil.

Can I use any onions?

Again, since Pebre is a simple sauce with few ingredients, you should use yellow Spanish onion to adhere to tradition. Red onions are uncommon in Chile, but green onions could be the best replacement in a pinch.

Is Pebre spicy?

Many families don't add chilies or spicy peppers. Instead, they will put a bottle or bowl of chili paste on the table for each dinner to adjust the spiciness.Pebre Chileno Recipe

Is Pebre the same as Pico de Gallo?

No, Pico de Gallo is a Mexican dish made with tomatoes, yellow onion, and jalapeños; some recipes include a little chopped cilantro, as Pebre is Chilean and primarily based on chopped cilantro.

Is Pebre the same as Chancho en Piedra?

No, Chancho en Piedra has a different texture and never includes cilantro. See the recipe here: Chancho en Piedra.

Pin for Pebre Chileno

More Chilean Appetizers & Beverages

  • Chilean Choripan
    Chilean Choripán
  • Clery Strawberry White Wine Punch
    Clery Strawberry White Wine Punch
  • Chancho en Piedra, Chilean Recipe
    Chancho en Piedra
  • Cola de Mono Chilean Coffee Eggnog

Comments

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  1. Solana Garcia says

    April 06, 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 says

      April 07, 2022 at 4:18 pm

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

      Reply
  2. Veronica mejia says

    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 says

      January 29, 2022 at 2:26 pm

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

      Reply
  3. Shu says

    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 says

      December 24, 2020 at 2:09 pm

      Awesome!!! Thanks for coming back and commenting.

      Reply
    • Doris Campbell says

      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 says

        March 01, 2022 at 2:04 pm

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

        Reply
  4. Kathryn Johnson says

    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 says

      October 20, 2020 at 12:03 pm

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

      Reply
  5. Taras Atleo says

    October 01, 2019 at 12:27 am

    Perfect option to go with the bag of tostitos

    Reply
    • Pilar Hernandez says

      October 01, 2019 at 12:24 pm

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

      Reply

¡Hola!

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I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

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