Pebre: Chile’s chile sauce August 01, 2013
Many people are familiar with the popular Argentine condiment, chimichurri. Fewer, however, realize that Chile has its own sauce made of fresh vegetables and herbs which is equally flavorful: pebre. There are countless variations on pebre recipes, but most are comprised of some combination of chiles, onions, garlic, lime juice, red wine vinegar, and olive oil.
Pebre is beloved by most Chilenos as they slather it on grilled meats and top their bread with it. In contrast to the bright green color of chimichurri, pebre is distinctively red, due to the chopped chiles in the sauce. The chiles also add a significant amount of heat to the condiment, so it’s great to make if you’re looking to spice up your barbecue dishes.
Give this delicious, if lesser known, sauce a try at your next asado and tell me what you think.
1 large white onion
2 fresh red chiles (aji, rocotillo, fresno, red jalapeño)
1 tablespoon red wine, or red wine vinegar (or to taste)
Juice from 1/2 lime
2 tablespoons olive oil
1/2 cup cilantro leaves
Salt and pepper to taste
Peel and finely chop the onion by hand. For the garlic, chiles, and cilantro, I prefer to combine all three and use a food processor to obtain a very fine dice. However, you can chop all of these by hand if you don’t have a food processor–just make sure to obtain a very fine dice. Slowly stir in olive oil, red wine/vinegar, and the lime juice. Season with salt and pepper to taste. Transfer to a jar or tupperware container with a tight-fitting lid, and keep in the refrigerator. I like to let the flavors meld for at least a day but even two days is fine. The sauce can be kept refrigerated for up to a week.