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Discover our Chilean pebre recipe, a vibrant and zesty salsa that’s vegan, gluten-free, dairy-free, and the perfect accompaniment to any meal. This simple yet flavorful Chilean salsa pebre can elevate your dishes, offering a burst of fresh herbs and tangy notes that are unmistakably Chilean.
Not all salsas are the same, and one of my favorites is a Chilean salsa called pebre.
It was my daughter who first mentioned pebre to me. She discovered it while she was on an exchange program in Argentina. It was there, amidst the bustling markets and colorful culinary scene, that she first dipped into it.
A couple of years later, we hosted an exchange student from Santiago. She didn’t just bring her luggage; she brought her culture and cuisine into our kitchen. Her Chilean pebre recipe was committed to memory and was always delicious.
It was even included on the table at an international night where the students made dishes and shared trinkets from their own country.
What is Chilean pebre?
Pebre is a spicy salsa traditionally made with finely chopped onions, tomatoes, cilantro, and a spice mix called Merkén (Merquén). Green chilies can be substituted for the spice. It’s a versatile condiment that adds a zesty flavor to various dishes.
What is Merkén?
Merkén is a ground spice mix made from dried, smoked, lightly toasted chili peppers and crushed cilantro seeds. It’s a traditional condiment originating in Mapuche cuisine in Chile.
What you need to make this Chilean salsa recipe
- Medium onion
- Tomato
- Green chili or Merkén
- Cilantro (coriander)
- White vinegar or lemon juice
- Olive oil
- Sugar (optional)
- Spices: ground cumin, salt, ground black pepper
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How to make pebre
We love taking cooking classes when we travel, and our time in Chile was no exception. We took an excellent Chilean cooking cuisine class, and pebre was among the many tasty treats we created and enjoyed.
Making it a bit of an adventure, the first step was to shop for fresh ingredients at the market with our local guide.
Then we returned to the kitchen, peeled the onions and tomatoes, chopped them along with the cilantro, cut the acidity of the onion with sugar (see the tips below), mixed it together with the spices, and let it marinade while we made the rest of the meal.
Tips for making this Chilean salsa recipe
- Use fresh ingredients. The fresher the cilantro and tomatoes, the brighter your pebre will taste.
- If you’re sensitive to the sharpness of raw onions, place the chopped onion and sugar in a colander and then run under warm water.
- For the most authentic flavor, use 40gr Merkén instead of the chilis.
- Adjust the vinegar or lemon juice according to your taste. Start with a little and add more as needed to strike a balance between tangy and mellow.
- Allowing the pebre to sit for at least an hour before serving gives the flavors time to meld together, creating a more cohesive taste.
Serving suggestions
Pebre is a versatile condiment that can enhance various dishes and is found on almost every table in Chile (according to our cooking class). Here are a few ways to enjoy it:
- We like it as a dip for corn chips or fresh sticks of vegetables like carrots or celery. Sometimes, we also whip up a batch of guacamole as a compliment.
- It’s great as one of the toppings for a baked potato.
- My dad would have loved it spooned over scrambled or fried eggs for a breakfast that packs a punch.
- Similarly, the flavors blend beautifully with cornbread.
- Pebre is an excellent accompaniment to grilled steaks, chicken, or even fish, adding a Chilean twist.
Some readers have asked . . .
Can I make Chilean pebre ahead of time?
Yes, you can prepare pebre ahead of time. In fact, it tastes better when allowed to rest for a few hours or overnight in the refrigerator. This resting period helps the flavors meld together, enhancing the overall taste of the salsa.
Is Chilean pebre spicy?
The spiciness of Chilean pebre can vary depending on the amount and type of green chili used. If you prefer a milder version, you can remove the seeds and membranes from the chilies or use less chili. Conversely, for a spicier salsa, include the seeds or add more chilies.
Our Chilean pebre recipe
Chilean pebre
Pebre is a spicy salsa mixture from Chile made with tomatoes, onions, chili, and more.
Ingredients
- 3 TBSP olive oil
- 1 medium onion
- 1 TBSP sugar (optional)
- 1 bunch cilantro (coriander)
- 1 tomato
- 1 green chili
- 1 TBSP white vinegar or lemon juice
- 1 tsp cumin, ground
- 1 tsp salt
- ½ tsp black pepper, ground
Instructions
- Pour the olive oil in a bowl, set aside.
- Peel and finely chop the onion. (Optional step:) To cut the sharpness of the onion, place the chopped onion and sugar in a colander and then run under warm water. Add to bowl with olive oil.
- Peel and finely chop the tomato, chop the cilantro and deseed, and chop the chili. Add to bowl with olive oil.
- Add the vinegar or lemon juice and the cumin, black pepper, salt, and stir. Let sit for an hour for the flavors to meld.
Notes
Rinsing the onion in sugar water reduces the onion flavor strength.
Optionally, a clove of crushed garlic can be added.
For a more traditional recipe, the chili can be replaced with 3 tablespoons of Merken.
Nutrition Information:
Yield: 20 Serving Size: 1 TBSPAmount Per Serving: Calories: 52Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 236mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 0g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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