Pebre is a type of salsa from Chile that is made with cilantro (also known as coriander), onion, olive oil, garlic, and chili peppers. This Chilean pebre recipe uses fresh tomatoes, so you can make as spicy as your choosing. In Chile, pebre is eaten on top of fresh bread with butter. It’s also a great side with Lomo a lo Pobre from the Chile Culture Guide too.
Time: 10 minutes, plus cooling | Serves: 2
- 1/2 white onion
- 1 bunch of cilantro, chopped
- 1 Tbsp. red wine vinegar
- 1 Tbsp. merken
- sea salt
- 2 Tbsp. Chilean olive oil
- 1 Tbsp. water
- 1 tomato, seeded and diced
- In a food processor, blitz white onion, cilantro, red wine vinegar, merkén, and a sprinkle of sea salt.
- While pulsing, drizzle in olive oil.
- Transfer to a jar, stir in tomato, and drizzle water (enough to barely cover the top of the salsa).
- Cover, let flavors develop in the refrigerator for 20 minutes, and enjoy freshly made.