Pebre Chileno
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This easy pebre Chileno recipe blends tomatoes, peppers, and cilantro into a punchy salsa that brightens up any dish. It’s fresh, zesty and an authentic Chilean salsa with vibrant flavor.
Chilean Pebre Recipe
Pebre Chileno is a vibrant Chilean condiment made with fresh tomatoes, onions, peppers, and cilantro. While every region in Chile has its own spin, this version comes from the previous site owner, who grew up with South American roots and pebre was a constant on the table in her home.
Chilean pebre is similar to pico de gallo, but with a tangy citrus kick and herby finish that makes it perfect for scooping with crackers, spooning over grilled steak, or piling onto your favorite tacos.
Why You’ll Love This Sauce
- Bold, herby flavor. With tons of fresh cilantro and a splash of citrus, this salsa packs serious punch.
- So versatile. Serve it with tortilla chips, spoon it over grilled meat, or use it as a topping for tacos, eggs, or roasted veggies.
Ingredient Notes
Find the full recipe with printable directions below.
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- Tomatoes: Ripe but firm tomatoes give pebre its fresh base. Roma tomatoes work well because they’re less watery, but any flavorful variety will do.
- Onion: White or yellow onion adds bite and crunch. If you like a milder flavor, soak chopped onion in cold water for 10 minutes before mixing.
- Bell pepper: Adds color and sweetness. Use red, orange, or yellow for a little pop or go green if you want it more traditional.
- Cilantro: The star of the show. Use both leaves and stems for max flavor, and don’t be shy with it!
- Lemon juice: Freshly squeezed for a bright, citrusy tang. You can also sub with white or red wine vinegar if you prefer.
- Olive oil: Helps bring everything together and mellows out the acidity.
- Salt: Just a pinch brings out all the fresh flavors.
How to Make Pebre
Start by whisking the lemon juice and olive oil together in a small bowl. This helps the acid and oil blend before it hits the veggies.
Finely chop your tomatoes, onion, bell pepper, and a big handful of cilantro, yes, the stems too! Add everything to a large mixing bowl.
Pour the lemon-oil mixture over the chopped ingredients and give it a good stir. Season with salt, then taste and adjust as needed.
Let it chill. You can serve it right away, but if you have time, cover and refrigerate for 1 to 2 hours. The flavors get even better as they sit.
Tips and Variations
- Chop it small. A fine dice gives you the perfect texture for spooning over meats or scooping with chips.
- Let it chill. Resting in the fridge for at least 30 minutes gives the flavors time to meld, it’s worth the wait.
- Bring the heat. Add chopped aji chili peppers (like Aji Amarillos), jalapeño, or serrano for a spicy twist.
- Switch up the acid. No lemons? White or red wine vinegar gives a sharper bite and works just as well.
- Add a kick. A splash of your favorite hot sauce brings it to life without overpowering the herbs.
- Toss in green onions. For extra crunch and a subtle onion flavor, they’re a great add-in.
Serving Suggestions
Pebre is super versatile! Serve it as a dip with crackers or chips, or spoon it over grilled chicken, steak, or fish. It also makes a fresh topping for tacos, rice bowls, empanadas, or even scrambled eggs.
FAQs
Not exactly. Pebre is Chile’s take on fresh salsa, it’s usually chunkier, heavier on cilantro, and often made with lemon juice or vinegar instead of lime. Think of it as salsa’s herby, tangy cousin.
Keep it in an airtight container in the fridge for up to 3 days. Just give it a stir before serving, as the veggies may release some liquid.
Not recommended. Since it’s made with fresh, raw vegetables, the texture gets mushy after freezing. It’s best enjoyed fresh or within a couple of days.
More Recipes To Try
Pebre Chileno
Ingredients
- 2/3 cup roma tomatoes , chopped
- 1/2 onion , white or yellow, chopped
- 1/2 cup bell pepper , any color
- 2-3 Tablespoons lemon juice , freshly squeezed
- 1 cup fresh cilantro , a half of a bunch
- 1 Tablespoon olive oil
- salt , to taste
Instructions
- Whisk olive and lemon juice.
- Chop remaining ingredients and add to a large bowl.
- Drizzle the olive oil mixture on top of ingredients in bowl and stir well to combine. Taste and adjust salt.
- Cover and chill 2 hours to allow flavors to meld. You can also serve it immediately.
