Chilean Pebre Recipe
If you’ve never tasted Chilean Pebre, you’re in for an explosion of flavor that’s as vibrant as its colors. This lively salsa is the star of every Chilean table, celebrated for its juicy tomatoes, fragrant cilantro, and a subtle kick from green chilies. Whether served with fresh bread, spooned over grilled meats, or alongside seafood, Chilean Pebre brings everyone together. The best part? It comes together in minutes, with big, bold flavors that capture the essence of Chilean cuisine Condiment, Side Dish.
Ingredients You’ll Need
The magic of Chilean Pebre comes from its fresh, everyday ingredients—each one plays a crucial role, adding its own bright note to the final medley. Here’s what you’ll need, along with tips to ensure your Pebre is full of flavor and perfectly balanced.
- Tomatoes: Use ripe, juicy tomatoes for sweetness and vibrant color—they make the base irresistibly refreshing.
- Onion: A finely diced onion adds crisp texture and a pungent depth; red or white onions both work well.
- Cilantro: Fresh cilantro brings the signature herbal note and a pop of green that makes Chilean Pebre sing.
- Garlic: Minced garlic adds a savory touch and a subtle bite without overwhelming the freshness.
- Jalapeños or Green Chilies: These give the Pebre its gentle heat—adjust to your taste and remove seeds for less spice.
- Olive Oil: A generous drizzle of olive oil smooths out the salsa and melds the flavors together.
- Red Wine Vinegar or Lemon Juice: This brightens and lifts the dish, making every bite zingy and fresh; use what you have on hand.
- Salt: Essential for bringing out all the natural flavors of your vegetables.
- Black Pepper: A pinch of black pepper rounds it all off with a bit of warmth and complexity.
How to Make Chilean Pebre
Step 1: Chop and Prep Your Vegetables
Begin by finely dicing your tomatoes and onion. Chop the cilantro with a sharp knife—don’t be shy, leaves and stems add bright flavor. Mince your garlic and jalapeños (or green chilies), adjusting the amount to suit your heat preference. This step is all about prepping a rainbow of ingredients so each bite of Chilean Pebre is perfectly balanced.
Step 2: Combine Everything in a Bowl
Add all your chopped veggies and herbs to a big mixing bowl. Drizzle in the olive oil and red wine vinegar (or lemon juice). The oil lends silkiness, while the vinegar or juice gives a lovely tart contrast. Season with salt and black pepper, then stir well to combine—the room will instantly fill with mouthwatering aromas!
Step 3: Let the Pebre Rest
Once mixed, let your Chilean Pebre sit for at least 20 minutes at room temperature. This resting time gives the flavors a chance to mingle and deepen, taking the salsa from good to unforgettable. It’s a small wait for maximum taste!
Step 4: Serve and Enjoy
When ready, give the Pebre a gentle stir and take a taste. Adjust salt, spice, or acidity if needed. Serve your Chilean Pebre fresh with crusty bread, spooned over grilled meats, or however you like—your table is now set with a true Chilean classic.
How to Serve Chilean Pebre
Garnishes
Add a final flourish by sprinkling extra chopped cilantro or a few finely sliced chilies on top. A squeeze of fresh lemon can brighten the whole dish right before serving. These little touches take the colors and flavors of Chilean Pebre to the next level.
Side Dishes
Chilean Pebre is a natural companion to just about everything. Serve it alongside empanadas, barbecue, fresh seafood, or as a zippy salsa for tacos. But don’t overlook the simple joy of slathering it onto warm bread or crisp crackers—it turns any meal into a celebration.
Creative Ways to Present
Try serving Chilean Pebre in individual condiment bowls for each guest at a party, or spoon it into lettuce cups for a fun, edible vessel. For a showstopping starter, layer it over avocado slices or grilled vegetables. However you present it, Pebre adds festive color and Chilean flair.
Make Ahead and Storage
Storing Leftovers
If you have extra Chilean Pebre, keep it in an airtight container in the fridge. It stays bright and tasty for up to two days, though the colors may mellow slightly as it sits—perfection for late-night snacking or next-day lunches!
Freezing
Because of its fresh, crunchy veggies, Chilean Pebre isn’t ideal for freezing; the textures change after thawing and can become watery. For the best experience, enjoy your Pebre fresh or after a short chill in the refrigerator.
Reheating
This is a no-cook condiment, so reheating isn’t necessary or recommended. For the best flavor, simply remove your Pebre from the fridge 10–15 minutes before serving to let it come to room temperature and recapture its full, zesty taste.
FAQs
Can I make Chilean Pebre less spicy?
Absolutely! Simply use fewer chilies or remove all the seeds and membranes before mincing. You can also opt for milder peppers or just the tiniest touch of chili for a gentle warmth.
What’s the difference between Chilean Pebre and Mexican salsa?
While both are fresh tomato-based salsas, Chilean Pebre has a distinctive kick from cilantro, olive oil, and either red wine vinegar or lemon juice, making it uniquely tangy and herbal compared to the often spicier, lime-forward Mexican counterparts.
Is Chilean Pebre always vegan and gluten free?
Yes! The classic recipe contains only vegetables, herbs, and a simple dressing, making it naturally vegan, gluten-free, and a delight for just about any diet.
How do I make my Pebre chunkier or smoother?
For a chunky style, hand-chop your veggies and mix them gently. If you prefer a more blended consistency, pulse everything in a food processor a few times—just be careful not to over-process or you’ll lose the satisfying texture.
What are the best tomatoes for Chilean Pebre?
Go for ripe, flavorful varieties like Roma or vine-ripened tomatoes. Avoid watery or underripe ones, as they won’t yield the same sweet, vibrant Pebre. Quality tomatoes make all the difference in this dish!
Final Thoughts
Chilean Pebre is a soulful, easy-to-make salsa that brings a taste of Chilean hospitality to any meal. Whether you make it for a dinner party or a quiet night in, you’ll love how quickly it comes together and how many ways you can enjoy it. Give this recipe a try and see why Chilean Pebre deserves a spot at your table!
Print
Chilean Pebre Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Chilean Pebre is a fresh and vibrant salsa-like condiment popular in Chile. Made with diced tomatoes, onions, cilantro, and a hint of spice, it’s a perfect accompaniment to grilled meats, empanadas, or simply enjoyed with bread.
Ingredients
For the Pebre:
- 4 medium tomatoes, finely diced
- 1 medium onion, finely diced
- 1 bunch fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 to 2 jalapeños or green chilies, finely minced (seeds removed for less heat)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Pebre: In a medium mixing bowl, combine the diced tomatoes, onion, cilantro, garlic, and jalapeños.
- Add Flavor: Drizzle with olive oil and red wine vinegar (or lemon juice). Season with salt and black pepper.
- Mix Well: Stir well to combine and let sit for at least 20 minutes before serving to allow flavors to meld.
- Serve: Enjoy fresh as a condiment with bread, empanadas, grilled meats, or seafood.
Notes
- Pebre can be made chunkier by roughly chopping the vegetables or smoother by pulsing everything in a food processor.
- Adjust spice level by adding more or fewer chilies according to your preference.
- Best served fresh, but can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment, Side Dish
- Method: No-Cook, Mixing
- Cuisine: Chilean
Nutrition
- Serving Size: about 1/4 cup
- Calories: 70
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
