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 while visiting Chile: pebre Chileno.
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 or even pico de gallo, and use it like you would use green Tabasco sauce.
Here are some specific ideas:
- As an accompaniment for grilled meats or seafood
- Served as a dip with French bread
- On pan-fried potatoes
- On fried or scrambled 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 French fries or chips, fried vegetables, or as a sandwich spread
More Recipes From Chile
Chilean completos: A loaded hot dog with tomato, avocado, mayo, and other toppings. You can find completos on practically every menu and street corner in Santiago and elsewhere in Chile!
Pastel de chocolo (corn casserole): A rich baked corn dish on top of a unique ground beef, hard-boiled egg, and raisin mixture.
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 I think you’ll enjoy!
- 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
- 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).