Chilean Pebre Recipe
This quintessential Chilean salsa packs a ton of flavor. Spread Chilean Pebre on bread or use it to accompany grilled meats, chicken, or fish.
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Servings: 4
Calories: 87kcal
Equipment
Ingredients
- 2 tomatoes large ripe
- 1 jalapeño pepper Can be substituted with aji peppers or poblano pepper
- 1 medium onion medium
- ¼ cup cilantro leaves chopped fresh
- 1 cloves garlic minced
- 2 tablespoon Chilean olive oil
- 1 tablespoon red wine vinegar
- salt to taste
- pinch of black pepper or more to flavor
Instructions
- Peel tomatoes and chop them finely.
- To peel tomatoes, cut an “x” on the top of the tomato (opposite the core). Place in boiling water for 25 - 45 seconds or until the skin starts to loosen up. Remove the tomatoes using a slotted spoon and plunge them into cold water. Once cool to the touch, remove the skin using a paring knife and chop.
- Remove the seeds and chop up the pepper
- Chop the onion and cilantro
- Place all of the chopped ingredients in a bowl
- Add mashed or chopped up garlic
- Finally, add the mixture of Chilean olive oil, red wine vinegar, salt and pepper to taste
- The chancho en piedra and pebre are typically served in traditional clay bowls
- Serve at room temperature and enjoy.
Notes
Have fun with your pebre recipe. Some versions use tomatoes, others don’t. Some use chopped chilis, others use chili paste. Some use onions, others use scallions. If you don’t like something, change it up and make your own version of pebre!
Nutrition
Serving: 1 | Calories: 87kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 0.3mg
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