Chilean pebre

Pebre is a delicious classic Chilean sauce, which is used to accompany almost everything: kneaded bread, sopaipillas, roast meats, churrascas, french fries and a long etcetera. Note that there are differences between the pebre and the stone pork, although they are almost the same ingredients, in the pebre they are all chopped and mixed and in the stone pork they are crushed on a stone.

Course dip, sauce

Cuisine chilean cuisine

Keyword chilean cold dip, chilean dip, chilean pebre, chilean pico de gallo, chilean picodegallo, chilean sauce, chilean tomato dip, chilean tomato sauce

Prep Time 10 minutes

Cook Time 1 minute

Servings 8

Calories 39 kcal

Ingredients

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

Instructions

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!

Recipe Notes

The flavor of the pebre improves if you let it rest for a few hours before serving.

Nutrition Facts

Chilean pebre

Amount Per Serving

Calories 39

* Percent Daily Values are based on a 2000 calorie diet.