Description
Chilean Pebre is a vibrant, fresh salsa-like condiment made from finely diced tomatoes, onions, cilantro, garlic, and jalapeños, dressed with olive oil and vinegar. This flavorful mix adds a zesty kick to bread, empanadas, grilled meats, or seafood, embodying the essence of Chilean cuisine with its bright and tangy notes.
Ingredients
Scale
Vegetables
- 4 medium tomatoes, finely diced
- 1 medium onion, finely diced
- 1 bunch fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 to 2 jalapeños or green chilies, finely minced (seeds removed for less heat)
Seasonings and Liquids
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine Vegetables: In a medium mixing bowl, add the finely diced tomatoes, diced onion, chopped cilantro, minced garlic, and minced jalapeños. Ensure the vegetables are freshly prepared for the best flavor.
- Add Dressing and Season: Drizzle the olive oil and red wine vinegar (or lemon juice) over the vegetables. Season the mixture with salt and black pepper.
- Mix Thoroughly: Stir the ingredients well to ensure an even distribution of flavors and dressing throughout the mixture.
- Let Flavors Meld: Allow the pebre to sit for at least 20 minutes before serving to let the flavors blend and deepen.
- Serve Fresh: Serve the pebre fresh as a condiment alongside bread, empanadas, grilled meats, or seafood for a traditional Chilean touch.
Notes
- Pebre can be made chunkier by roughly chopping the vegetables or smoother by pulsing everything in a food processor.
- Adjust the spice level by adding more or fewer chilies according to preference.
- Best served fresh but can be refrigerated in an airtight container for up to 2 days.
