Chilean pebre is the most popular sauce in the country, in all typical Chilean food restaurant they serve a pebre dish and in each place the recipe has different touches, so here I leave what I consider to be the base recipe.
This sauce is very similar to the Mexican pico de gallo and the difference is logically the itchiness, which is Mexico much hotter chili peppers are used, it is also very similar to Bolivian Llajua, which by having rocoto or locoto is also much more spicy than the Chilean version.
Now here there will be a more subtle difference. What is the difference between the pebre and the “chancho en piedra”? As you can see in this recipe, in the pebre all the ingredients are finely chopped, while in the “chancho en pieda” (although the ingredients are exactly the same) the ingredients are ground, to be more exact they are “crushed in a stone mortar” and its name was changing and shortening over time so it ended up being called pig in stone.
Let’s agree that his name is “strange” Why is he called pebre? Its name comes from Latin, from the word “piper” which means chili, which is one of the ingredients that cannot be missing from it. On the other hand, the expression “cuchareado pebre” is due to the fact that it is customary to put a dish of chilean pebre in the center of the table and each one takes out with a little with a spoon.
- 2 medium tomatoes peeled and chopped into small cubes (there are people who remove the seeds, but I leave them)
- 1 medium onion peeled and chopped into small cubes
- 2 tablespoons parsley stemmed and finely chopped
- 2 tablespoons coriander stemmed and finely chopped
- 1 green chili without seeds without veins and finely chopped (the amount of chili varies according to the taste and hotness of the chili)
- 3 tablespoons oil works any mild flavor such as marigold, canola, vegetable, etc.
- 2 tablespoons apple cider vinegar or white wine
- Salt and white pepper to taste
- Optional: 2 cloves of garlic peeled and minced
- In a bowl, mix the tomato, onion, cilantro, parsley, garlic and chili with a spoon. We season with oil, vinegar, salt and pepper, stir very well and let rest for at least 30 minutes (if they leave it resting from the previous day in the refrigerator it is much better). We correct the seasoning before serving and enjoy!
The flavor of the pebre improves if you let it rest for a few hours before serving.