Best 8 Pebre Recipes

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Pebre, a versatile condiment originating from Chile, is a zesty and flavorful sauce that adds a vibrant kick to various dishes. Made with a blend of fresh ingredients, including cilantro, garlic, onion, and spicy peppers, pebre is a staple in Chilean cuisine, often served alongside grilled meats, empanadas, and stews. This flavorful sauce is not only confined to Chilean cuisine but has also gained popularity worldwide, inspiring variations that incorporate different herbs, spices, and ingredients. Discover a collection of pebre recipes that showcase its versatility, from the classic Chilean pebre to unique interpretations that introduce exciting flavor combinations. Whether you prefer a traditional approach or seek a contemporary twist, these recipes offer a range of options to tantalize your taste buds. Explore the vibrant world of pebre and elevate your culinary creations with this delectable condiment.

Here are our top 8 tried and tested recipes!

CHILEAN PEBRE SAUCE



Chilean Pebre Sauce image

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Provided by bd.weld

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

Steps:

  • Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

CHILEAN PEBRE



Chilean Pebre image

In Chile, this is a popular side to go with many dishes, or just eaten with bread. My favorite is to use this to top Chilean empanadas.

Provided by Heidi

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 10m

Yield 6

Number Of Ingredients 9

½ cup chopped cilantro
¼ cup olive oil
¼ cup red wine vinegar
1 tomato, chopped
1 small onion, chopped
1 lemon, juiced
2 chile peppers, seeded and chopped
2 tablespoons minced garlic
salt and pepper to taste

Steps:

  • Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 7.2 g, Fat 9.2 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 31.5 mg, Sugar 2 g

CHILEAN CILANTRO SALSA (PEBRE)



Chilean Cilantro Salsa (Pebre) image

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

Provided by Chef Kate

Categories     Onions

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 9

1 garlic clove
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
6 green onions, finely chopped
1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
1 cup packed fresh cilantro leaves
1/4 cup water

Steps:

  • Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
  • Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

PEBRE - CILANTRO SALSA FROM CHILE



Pebre - Cilantro Salsa from Chile image

Make and share this Pebre - Cilantro Salsa from Chile recipe from Food.com.

Provided by Jubes

Categories     Chilean

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

4 medium tomatoes, chopped, small dice
2 medium onions, finely diced
1 cup cilantro, chopped (coriander leaves)
1 garlic clove, minced
2 green chilies (if not chunky chilli paste, preferably from Chile) or 2 tablespoons Tabasco sauce
1 tablespoon white vinegar
3 tablespoons olive oil
1/2 lemon, juiced
salt and pepper

Steps:

  • Mix all the ingredients together in a medium bowl and refrigerate.
  • If you want to minimize the "bite" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
  • Will keep refrigerated for three or four days.

SALSA DE CILANTRO - PEBRE



Salsa De Cilantro - Pebre image

I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa.

Provided by Mrs Goodall

Categories     Chilean

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/3 cup minced onion (or scallions)
1/2 cup finely chopped fresh cilantro
4 medium tomatoes, chopped
2 tablespoons hot sauce (Tabasco or your favorite brand)
2 tablespoons vegetable oil
1 tablespoon white vinegar
1 tablespoon fresh lime juice (or lemon)
2 garlic cloves (pressed or minced)
salt (to taste)
pepper (to taste)

Steps:

  • Mix all ingredients together in a medium bowl and refrigerate.
  • Will keep, refrigerated, for 3 or 4 days.

PEBRE SAUCE



Pebre Sauce image

Much like chimichurri with a kick, pebre goes with grilled meat, poultry, seafood, and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons red-wine vinegar
3 garlic cloves, minced
2 habanero chiles, seeded
1 small onion, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

  • Puree all ingredients in a blender. Let stand for 2 hours before serving.

PEPPER SAUCE FOR CHACARERO'S (PEBRE-CHILEAN NAME)



Pepper Sauce for Chacarero's (pebre-chilean Name) image

Make and share this Pepper Sauce for Chacarero's (pebre-chilean Name) recipe from Food.com.

Provided by ddays

Categories     Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

2 medium onions
1 bunch cilantro
3 tablespoons red pepper paste
2 cloves garlic
olive oil
salt
1 tablespoon lime juice
1 tablespoon vinegar
2 tablespoons water

Steps:

  • Cube the onion in small cubes Then add, sugar or salt or hot water and rinse, this is to neutralize the flavor of the onion (a trick often done in Caribean cooking i've found).
  • Chop the cilantro and mix with the onion.
  • Add: hot pepper paste, minced garlic, olive oil, vinegar, lime, water and salt to taste.
  • Mix well and let stand.
  • Serve on bread (Chacarero's sandwhich i posted) or on top of grilled meats.

PEBRE



Pebre image

This is similar to Italian pesto or Argentinean chimichurri, and a staple on Chilean tables. It pairs will Pastel de Chocio, with grilled meats and is good stir fried into pasta or rice.

Provided by Sharon123

Categories     Chilean

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups fresh parsley leaves (1 bunch)
2 cups fresh cilantro leaves (1 bunch)
3/4 cup chopped onion
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce (or crushed red pepper)
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil

Steps:

  • Combine first 9 ingredients(parsley through garlic) in a food processor; pulse until minced, scraping the sides occasionally.
  • Place herb mixture in a bowl, cover and refrigerate 1 hour. Stir in the oil before serving.
  • Yield: 8 servings.

Nutrition Facts : Calories 37.4, Fat 2.7, SaturatedFat 0.4, Sodium 244.7, Carbohydrate 3.2, Fiber 0.9, Sugar 0.9, Protein 0.8

Tips:

  • To make the most flavorful pebre, use ripe tomatoes, fresh cilantro, and a good quality olive oil.
  • If you're using a blender to make the pebre, be sure to blend it in short pulses so that the tomatoes don't become too watery.
  • Taste the pebre before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
  • Pebre can be stored in the refrigerator for up to 5 days.
  • Serve pebre as a condiment for grilled meats, fish, or vegetables. It can also be used as a marinade or dipping sauce.

Conclusion:

Pebre is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Serve pebre as part of a Chilean barbecue, as a dipping sauce for empanadas, or as a condiment for grilled meats, fish, or vegetables.

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