clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chilean Pebre Sauce

Chilean Pebre Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kalle Bergman


For your next BBQ, let your grilled meats and seafood be accompanied by the tangy, fresh kick of a gorgeous Chilean Pebre Sauce.


Units Scale
  • 1.5 bunch Cilantro (about 2 cups chopped)
  • 1/2 Onion, chopped
  • 3 cloves Garlic, chopped
  • 12 chili peppers, seeds removed (or Chilean chili paste, to taste)
  • 2 Tablespoons Red wine vinegar
  • Juice of one lime
  • Salt (pepper to taste)
  • 1/3 cup Olive oil
  • Pinch of sugar
  • 2 small tomatoes (diced)


Blend the olive oil, lime and onion for 15 seconds. Remove from blender and set aside in a mixing bowl.
Blend cilantro with vinegar for 15 seconds. Remove from blender, and add to mixing bowl.
Blend tomatoes with sugar for 15 seconds. Remove from blender and add to mixing bowl.
Add chopped chili, and season with salt and pepper to taste. Adjust accordingly.
Chill for 1 hour and serve with grilled meats and seafood.


The reason we are blending ingredients separately is to be able to have several textures in the sauce. We are not looking for a smooth consistency, but rather some chunkiness.

Scroll To Top