Pebre is a Chilean spicy sauce. The traditional way of enjoying the simplicity of this sauce is with bread. Specially if it's with "Pan Amasado" (Chilean country bread). Although it is so versatile that it can be enjoyed with steaks, grilled veggies, salads, tacos, tortilla chips, empanadas, etc.
There are many variations of the recipe online, what makes this one special It's my dad's!
Flavor-wise it has freshness, smokiness, and a mild hint of spiciness.
Resting Time: 30 minutes
Total Time: 40 minutes
- 2 medium Tomatoes, ripe
- 1 medium Onion
- 1 clove Garlic
- 1 cup fresh Cilantro
- 1 tbsp Olive oil
- 1 tbsp Red Wine vinegar
- 1 tsp Ground Merken seasoning
- 1 tsp Salt
- Chop the tomatoes and onion into small cubes Optional: You can peel the tomatoes, that is how it's made in Chile
- Chop garlic and cilantro very finely as well
- In a bowl, add the chopped tomatoes, onion, garlic, cilantro, salt and Merken seasoning
- Drizzle olive oil and red wine vinegar over and mix well
- Let the bowl sit at room temperature for 20 to 30 minutes
- Serve with bread or chips, or just put it on everything!
How to store Pebre Sauce
You can store Pebre Sauce in an airtight glass container and refrigerate it for up to 3 to 4 days.