Pebre sauce traces its roots back to a confluence of indigenous Mapuche cooking and Spanish influence. This vibrant concoction typically consists of diced onions, tomatoes, garlic, cilantro, and aji peppers, a native Chilean spice.
Pebre’s role in Chile’s food culture isn’t just functional. It is a ubiquitous presence in Chilean eating routines, be it a casual breakfast or an elaborate dinner, supporting and lifting every meal with its robust flavor. From rustic homes to sophisticated restaurants, pebre accompanies a variety of dishes.
What makes Pebre so awesome is that it is both super easy to make, and absolutely delicious. It is typically used as a dip for freshly baked bread, marraqueta being a favorite, or as a condiment to enhance the flavors of grilled meats and empanadas. It also beautifully complements seafood dishes, and you don’t have to try and create authentic Chilean dishes to go with it – it works really well with almost anything you are likely to throw on the grill. 
And since it is such an uncomplicated concoction – pebre basically requires simple chopping and mixing of ingredients – it is accessible for home cooks of all skill levels.
Balancing Flavors: Pebre is a mix of fresh, spicy, and tangy flavors. Pay attention to the balance – the heat from the chilis, the acidity from lime and vinegar, and the sweetness from tomatoes. Start with less of each, and adjust gradually if you are worried about spice. The aim is to have a sauce where all components are perceptible, but none overwhelming.
Texture Matters: I think the unique charm of pebre sauce lies in its chunky texture. While we use a blender for ease, it’s important not to over blend. A little bit of chunkiness gives the sauce its rustic feel and enhances the overall experience.
Resting Time: Allow the sauce to chill for at least an hour before serving. This resting period is critical as it lets the flavors meld together, and I think it just tastes better after an hour in the fridge. It may be tempting to serve it immediately, but patience here pays off.
Step by Step Guide to Making Chilean Pebre Sauce:
Chill for 1 hour and serve with grilled meats and seafood.
Chilean Pebre Sauce
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
A vibrant, fresh sauce perfect for grilled meats and seafood. Tangy, spicy, and incredibly easy to make.
Ingredients
- 1.5 bunch (2 cups) Cilantro
- 0.5 cups (118 ml) Onion
- 3 cloves Garlic
- 1-2 chili peppers, seeds removed (or Chilean chili paste, to taste)
- 2 tbsp Red wine vinegar
- Juice of one lime
- Salt
- 0.3 cups (71 ml) Olive oil
- Pinch of sugar
- 2 small tomatoes (diced)
Instructions
- Blend the olive oil, lime, and onion for 15 seconds. Remove from the blender and set aside in a mixing bowl.
- Blend the cilantro with vinegar for 15 seconds. Remove from the blender and add to the mixing bowl.
- Blend the tomatoes with sugar for 15 seconds. Remove from the blender and add to the mixing bowl.
- Add chopped chili, and season with salt and pepper to taste. Adjust seasoning as needed.
- Chill for 1 hour and serve with grilled meats and seafood.
Notes
- For a smoother sauce, finely chop the cilantro, onion, and tomatoes before blending.
- If you don’t have red wine vinegar, substitute with white wine vinegar or apple cider vinegar.
- Store leftover pebre in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Chilean
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
What type of aji peppers should I use for my Pebre sauce?
For an authentic Pebre sauce, use aji peppers, which are native to Chile. If you can’t find them, consider using mild chili peppers like Anaheim or Poblano for a similar flavor profile.
How can I adjust the spice level in my Pebre sauce?
Start by adding a small amount of diced aji peppers and tasting the mixture before adding more. This allows you to control the heat and ensures the balance of flavors with the onions and tomatoes.
What is the best way to serve Pebre sauce?
Pebre sauce is best served as a dip with freshly baked bread like marraqueta, or as a condiment alongside grilled meats and empanadas, enhancing their flavors.
Best sauce for grilling, ever!!
This has become my favorite sauce to serve with HOT DOGS lately. I absolutely love it, and so does my kids. Incredible topping!