Sides
Chilean Fresh Salsa
Ingredients
- - 3 ripe tomatoes, finely diced
- - 1/2 onion, finely diced
- - 1 small green or red chili, finely chopped (or to taste)
- - 2 cloves garlic, minced
- - 3 tbsp fresh coriander, finely chopped
- - 3 tbsp (45 ml) olive oil
- - 1 tbsp red wine vinegar or lemon juice
- - Salt and pepper, to taste
Method
- Finely dice the tomatoes and onion, keeping them roughly the same small size.
- Combine the tomato, onion, chili, garlic and coriander in a bowl.
- Stir in the olive oil and vinegar or lemon juice.
- Season with salt and pepper to taste.
- Let sit for 10 minutes for the flavors to meld before serving alongside bread, empanadas or grilled meats.
Introduction: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that accompanies almost every meal, from empanadas to grilled meats, and varies slightly from household to household.
Cultural Background: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that accompanies almost every meal, from empanadas to grilled meats, and varies slightly from household to household.
Tips: Dice everything finely and uniformly — pebre should be scoopable with bread, not a chunky salad.
Variations: Some versions blend the ingredients into a smoother sauce, or add merquén smoked chili for a deeper flavor. Naturally vegan as written.
Desserts
Storage: Refrigerate in an airtight container for up to 3 days; the tomato will release liquid over time.
Reheating: Not applicable — pebre is always served cold or at room temperature. Nutrition (approx., per serving) Approx. 60 kcal, 1g protein, 5g carbohydrate, 5g fat, 1g fiber per serving.
FAQs
Q: What is pebre normally eaten with?
A: It's classically served with fresh bread and butter, empanadas, or grilled meats from an asado.
Q: How spicy is pebre?
A: It varies by household — the chili quantity can be adjusted freely from mild to very hot.