Classic Chilean Pebre

Today, it’s all about pebre, which is a condiment that contains chili peppers, olive oil, cilantro, garlic, and more ingredients. Think of pebre as Chile’s version of pico de gallo, a classic refreshing salsa that is popular in Mexican cuisine. Although pebre is not a salsa, it is a signature condiment that you find in Chilean homes and restaurants. Because it is a regional condiment, there are some variations from place to place. The Chilean version tends to be a bit saucier.

At its core, pebre is a mixture of cilantro, garlic, onion, olive oil, and peppers. Traditionally, you use aji chili peppers, but you can use jalapeño or serrano peppers if the aji ones are unavailable. Depending on your spice tolerance, you may want to add more or less peppers. Additionally, you may want to use a different pepper that isn’t as spicy, like a poblano or anaheim chili. Pebre is the perfect condiment to spice up just about anything. You can enjoy it similar to a salsa with some raw dehydrated seed crackers if you are on the raw vegan diet. If you are no longer cleansing or adhering to a raw vegan diet, you can spoon it over some roasted potatoes or wild caught fish.

Pebre is very easy to make. All you have to do is add all of the ingredients to a bowl and whisk to combine. If you want the pebre to be less saucy, simply add less water or oil. You can also add more onions, garlic, scallions, or cilantro to make it thicker. You can also add a little pizzazz by including lemon juice and red chili flakes for extra heat. It’s not traditional, but you can also incorporate your favorite hot sauce for added sing. If you want to tame the spice, chop up tomatoes and throw them in the mix. That’s all you have to do! If you enjoy this recipe and want to see other recipes like it, let us know in the comments below.