Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. If you add chopped tomatoes it is called chancho en piedra.
Pebre is most commonly used on bread. It is also used on meat, or when meat such as Choripán is provided in a bread roll.
In Brazil, a similar sauce can be found by the name of Vinagrete (which is less hot than Pebre due to the lack of peppers in it). This sauce is one of the most popular sauces in Brazilian churrascadas.
The word pebre in Catalan means pepper of any type, in this case ají cultivars of chilli pepper. The origin of Pebre as a sauce in Chile dates to the arrival of Catalan engineers and highly skilled masons under the supervision of the Italian architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago, the Rio Mapocho (Mapocho River). Catalan workers made a simple sauce (salsa) with coriander, oil, vinegar and salt, called Pebre for its main ingredient the ají. Probably due to the lack of ingredients like pine nuts and roasted almonds this could be a variation of the Romesco sauce, a Catalan bell pepper sauce.
In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa.
- 1 bunch coriander, finely chopped
- 3 spring onions (scallions), finely chopped (including green tops)
- 3 medium tomatoes, peeled and finely chopped
- 1 green chilli, deseeded, deveined, and finely chopped
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon water
- Mix all ingredients together in bowl. Let rest for 30 minutes for flavours to develop.
- It’s best eaten when freshly made although it will last 2-3 days in refrigerator.
About 3 cups