Spicy Chilean Pebre Recipe

One of my favorite things to experiment with in the kitchen is sauces and condiments. The right sauce can totally change the flavor of a dish. The right sauce can make an otherwise-bland plate of food into something great.

This cheap recipe is an adaption of a sauce I had in Chile: pebre. There, they serve it with French bread before meals, and as a condiment for grilled steak, chicken, or seafood.  It’s along the lines of Argentine chimichurri sauce, but with more heat.

I prefer this sauce (and everything, really!) with a little more spice, so I used two whole jalapeño peppers with seeds. Feel free to use less (or none at all) if you prefer a milder sauce.

How To Use Chilean Pebre

Wondering what to do with this flavorful sauce? Think of this as a hot sauce and use it like you would use green Tobasco sauce. Here are some specific ideas:

  • As an accompaniment for grilled meats or seafood
  • Served as a dip with French bread
  • On fried potatoes (see previous post)
  • On fried eggs
  • Drizzled on chicken tacos, fajitas, quesadillas, and other Mexican dishes
  • As a dip for tortilla chips
  • Mixed with mayonnaise and used as a dip for chips or french fries, fried vegetables, or as a sandwich spread

If you are interested in Chilean cooking, check out this pastel de chocolo (corn casserole) recipe.

And if you’re new to Cheap Recipe Blog,  be sure to like my Facebook page! I won’t bombard you with nonsense posts – just new recipe updates and useful links that I think you’ll enjoy!

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Spicy Chilean Pebre Recipe

Yield: 1 1/2 cups

Prep Time: 5 min

Total Time: 10 min

For a knock-your-socks-off, extra-spicy sauce, use two jalapeños with seeds. If you're not fond of spicy foods, use half of a jalapeño or less, or substitute green pepper.

Ingredients:

1 cup tightly packed cilantro leaves
1 to 2 jalapeños (see note above)
3 cloves of garlic, crushed
Juice from one lime
1 tablespoon white vinegar
Pinch of sea salt
1 tablespoon olive oil

Directions:

Place all ingredients except for olive oil in a blender or food processor. Pulse until smooth. Stream in olive oil.
Serve chilled (see serving suggestions above).

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One Response to “Spicy Chilean Pebre Recipe”

  1. 1

    Francisca Amenábar — September 23, 2012 @ 2:40 pm

    It’s true that “pebre” or “chancho en piedra” it’s a very cheap sauce.
    The original recipe it’s tomato in cubes, with minced coriander and onion in cubes, somes people add garlic. And to season should add some oil, a little bit of lemon juice and vinegar, salt and “ají cacho de cabra”. It’s a typical chili and you can use it fresh or like a pasta.
    And if you make it without the tomatoes it’s a “salsa verde” you can use it to eat orchins for example.

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