Name: Pebre Recipe
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Ingredients: 1/4 cup neutral oil ((Olive oil is good, too)); 1/4 cup water (optional); 2 tablespoons white wine vinegar; 4 cloves garlic (smashed); 1 large tomato (chopped); 4-5 Aji Peppers (chopped (we used Aji Amarillos - or use jalapenos or serranos)); 1/2 small onion (chopped); 1/2 cup chopped cilantro ((use 1 cup for more defined cilantro flavor)); 1/4 cup chopped scallions (white part and 1 inch of the green); Salt and pepper to taste

This pebre recipe is a South American condiment that is much like a salsa, made with tomato, chilies, onion, cilantro, garlic, oil and more. It is spicy and delicious!

Pebre Recipe

neutral oil oil

water (optional)

white wine vinegar

garlic (smashed)

tomato (chopped)

Peppers

onion

chopped cilantro ((use 1 cup for more defined cilantro flavor))

chopped scallions (white part and 1 inch of the green)

Salt and pepper

Whisk

Whisk together the oil, water and vinegar with the garlic in a bowl until it thickens a bit.

Combine

Stir in the remaining ingredients until well combined.

Refrigerate

Refrigerate about 2 hours to allow flavors to mingle, or serve immediately.

I made this yesterday and it was delicious. I did a variation to use local, seasonal ingredients. (I'm in Alabama.) I used freshly picked strawberries in place of tomatoes along with a locally produced pecan oil and it was out of this world! Thank you!

This was most excellent, made it all the ways you suggested to try it out.  The Chancho en piedra style was used to finish off some grilled pork chops and to flavor my chicken soup, in my picadio con papas.. So many ways to use it, tomato or not, with lime and cumin, what a nice sauce/dip. Friends and family really loved it.
Thanks so much Mike

What’s with the  HIGHER  CASE you knob.

I lived in Chile for 5 years.  The Chileans love Pebre, It is served in most restaurants with fresh bread.  One thing... the do not like it to be very spicy, so they will use the Aji sparingly. They also often use lemon or lime juice in place of the vinegar.  I normally added a dash of "Salsa Inglesa" to my Pebre and my Chilean friends wanted to know what I did that made my Pebre taste so good... they could not believe that a "Gringo" could make Pebre so well.
- Note - "Salsa Inglesa" is Worcestershire sauce.

made this tonight, perfect freshness for the inferno that is California. I served it on top of grilled chicken breasts (marinated in lime, avocado oil, chipotle powder, salt, pepper, cilantro). Used a couple serranos and jalapenos from the garden - next time I will use a habanero as well, the heat was perfect for the kids, but too mild for me (and Mike). Family loved it. Thanks, as always Mike!

https://www.youtube.com/watch?v=WOpgM5jH_Cs

A recipe for Pebre sauce, a northern Chilean salsa similar to pico de gallo. As with any sort of regional sauce, there are variations from place to place, depending on who makes it. This is more of an easy northern Chile version, made with tomatoes and a food processor, great for topping potatoes or grilled meat. It is very light and fresh, and can be used in many different ways, such as a sauce, dipper, spread, and more!

CHAPTERS:
0:00 Northern Chilean Pebre Sauce
0:17 Aji Chili Peppers
0:43 Other Ingredients
1:13 Processing
1:53 Finishing Touches
2:26 Taste Test

THINGS YOU’LL NEED:
5 Aji Chili Peppers, chopped (we used Aji Amarillos)
1/2 small onion chopped
4 cloves garlic lightly pan roasted
1/4 cup chopped cilantro
2 tablespoons white wine vinegar
1/2 cup olive oil
Salt and pepper to taste

GET THE FULL RECIPE: https://www.chilipeppermadness.com/recipes/pebre/

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I had so much fun making this! What other videos would you like to see?
-Mike

#recipevideo #sauce #chile #recipe #peppers

Pebre Recipe

Prep Time: 4 minutes

Cook Time: 1 minutes

Total: 5 minutes

Servings: 4

Ingredients

Instructions

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