Chilean Pebre

Name: Chilean Pebre
Prep time: 15 min
Cuisine: Chilean
Ingredients: Ripe tomatoes, finely diced — 300 g (10.5 oz); Onion, finely diced — 1 small; Fresh coriander, chopped — 15 g (3 tbsp); Fresh red chile (ají verde or similar), minced — 1; Garlic clove, minced — 1; Olive oil — 30 ml (2 tbsp); Red wine vinegar — 15 ml (1 tbsp); Salt and pepper — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

15 min

Prep

0 min

Cook

Ingredients

Ripe tomatoes, finely diced — 300 g (10.5 oz)
Onion, finely diced — 1 small
Fresh coriander, chopped — 15 g (3 tbsp)
Fresh red chile (ají verde or similar), minced — 1
Garlic clove, minced — 1
Olive oil — 30 ml (2 tbsp)
Red wine vinegar — 15 ml (1 tbsp)
Salt and pepper — to taste

Method

Finely dice tomatoes and onion.
Combine in a mixing bowl with chopped coriander, minced chile and garlic.
Stir in olive oil and vinegar.
Season with salt and pepper.
Let rest 15-20 minutes before serving to let flavours meld.

Cultural Background: A finely chopped fresh salsa of tomato, onion, coriander and chile, pebre is Chile's essential table condiment, dating to colonial times, traditionally served with crusty bread and grilled meats at Chilean asados.

Tips: • Dicing all ingredients finely and evenly gives pebre its characteristic rustic but refined texture. • Letting the sauce rest allows the raw onion and garlic to mellow slightly.

Variations: • Add diced avocado for a heartier, creamier variation (pebre with palta). • Adjust chile quantity significantly, as heat preference varies widely by household.

Storage: Refrigerate in an airtight container up to 3 days; best eaten fresh within a day or two.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 25 kcal, 0.4 g protein, 2 g fat, 2 g carbohydrate per 30 g serving. FAQs What is pebre traditionally served with? Crusty bread, grilled meats (asado), and empanadas throughout Chilean cuisine. Is pebre spicy? Mildly to moderately, depending on the chile used and quantity — adjust to taste.

FAQs: What is pebre traditionally served with? Crusty bread, grilled meats (asado), and empanadas throughout Chilean cuisine. Is pebre spicy? Mildly to moderately, depending on the chile used and quantity — adjust to taste.