Pebre

Ingredients

Base

• 1large bunch coriander, finely chopped
• 1onion, very finely diced
• 3 clovesgarlic, crushed
• 2tomatoes, deseeded and finely diced

Heat

• 1to 2 ají cristal or green chillies, finely chopped
• or 1 tbsp pebre paste

Dressing

• 4 tbspolive oil
• 2 tbspred wine vinegar
• 2 tbspcold water
• 1 tspsalt
• black pepper

To serve

• marraqueta or hallulla bread
• grilled meat
• empanadas
• pastel de choclo

Directions

1. Dice the onion as finely as you possibly can, close to a mince. Now soak the diced onion in cold water for 10 minutes, then drain it well.
2. Deseed the tomatoes before dicing, scooping out the wet seed pulp. The seeds and their jelly make the pebre watery, and it should be a relish rather than a salsa that runs.
3. Chop the coriander finely, including the tender stalks, which carry more flavour than the leaves. Use a great deal of coriander. It is the dominant flavour and a modest handful is not enough.
4. Crush the garlic to a paste with a little salt rather than chopping it. Chop the chilli finely, and taste it first, because ají cristal varies enormously in heat.
5. Combine everything with the oil, vinegar, water, salt and pepper. Now let it stand at least 30 minutes before serving.
6. Taste it after resting and adjust the salt and vinegar, because it will taste different from when you mixed it. It should be sharp, herbal, and clearly hot, with the coriander leading.
7. Serve it in a small bowl with bread for spreading, alongside grilled meat, or spooned over empanadas. By the next day the coriander has darkened and the onion has gone soft and sulphurous.

Technique

• Ají cristal is the pale green Chilean chilli and is moderately hot and fruity.
• Merkén, the smoked Mapuche chilli, is stirred into some versions.
• It is set on the table automatically in Chilean restaurants along with the bread.

Substitutions

• Any mild green chilli, or a spoonful of jarred ají.
• Lemon juice in place of some of the vinegar.

Variations

• Chancho en piedra, pounded in a stone mortar.
• Without tomato, which is the older version.
• With merkén for a smoky heat.

History

Relish of coriander, onion, chilli and oil on every Chilean table; the name comes from the Catalan pebre, pepper.

Frequently asked questions

What is Pebre?

Pebre is a sauce & condiment from Chile: cilantro, onion and ají salsa spooned on bread and grills. Relish of coriander, onion, chilli and oil on every Chilean table; the name comes from the Catalan pebre, pepper.

How long does Pebre take to make?

Pebre takes 15 min plus 30 min resting of preparation and no cooking at all. The recipe makes about 400 ml. It is rated easy to make.

What can I substitute in Pebre?

Yes, within limits. Any mild green chilli, or a spoonful of jarred ají. Lemon juice in place of some of the vinegar.

What is the most important thing to get right in Pebre?

Deseed the tomatoes before dicing, scooping out the wet seed pulp. The seeds and their jelly make the pebre watery, and it should be a relish rather than a salsa that runs.