Best 8 Pebre Recipes
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
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
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
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
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)
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
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
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
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
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
Steps:
- Mix all ingredients together in a medium bowl and refrigerate.
- Will keep, refrigerated, for 3 or 4 days.
PEBRE SAUCE
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
Steps:
- Puree all ingredients in a blender. Let stand for 2 hours before serving.
PEPPER SAUCE FOR CHACARERO'S (PEBRE-CHILEAN NAME)
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
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
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
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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