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 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 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.
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- 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).