READY FOR ANOTHER CHILEAN CLASSIC?

This pebre chileno recipe is something that is popular in Chile, where I grew up for part of my life. It’s a really flavorful appetizer, and has the perfect ingredients to satisfy your hunger. Here’s what I love about pebre:

• It can be an appetizer, sauce, or condiment, depending on what purpose you give it.
• Pebre is really healthy for you, and it has many ingredient variations!
• Pairs perfectly with pretzels, crackers, tortillas, or to put on top of meat.

What I Love About Pebre Chileno

A little fact about me, I don’t really like onions. Okay, I actually hate them. But I still cook with them because my husband is obsessed. This recipe for pebre is most popular with onion, but you can make it without them. It’s still really tasty. I love pebre because every bite has seven different ingredients that are all powerful by themselves. So when you add them together, it’s like BAM! in your mouth. It’s like Ratatouille (the chef mouse movie).

This is a really popular Chilean food. So if you’re wondering what it’s like—culturally, to eat in Chile, this pebre recipe will definitely show you!

What’s In This Dish?

We have a really simple and delicious ingredient list for you.

• Tomato
• Onion (White or Red)
• Bell Pepper (Green, Yellow, or Red)
• Cilantro
• Lemon
• Salt
• Olive Oil

Let’s Make It!

We’ll start by rinsing the tomato, cilantro, and pepper in cold water.

• FUN FACT: did you know peppers are actually fruits? In the culinary world, they are considered vegetables, because vegetables are typically tougher, blander and mostly require cooking; whereas, fruits are softer, sweeter and are usually eaten raw. But in the botanical world, physiologically, peppers are classified as a fruit because fruits are the seed-bearing product that grow from the ovary of a flowering plant…peppers are a fruit!

After you rinse your fruits and veggie, go ahead and dice them into small pieces, including your onion. You can use red or white onion, whatever you prefer. My husband prefers white onions, because they have a ‘crisper’ and lighter flavor, whereas, reds are bolder.

Put your onion, cilantro, pepper, and tomato into a bowl. Then squeeze an entire lemon in, toss in a pinch of salt, and a light drizzle of olive oil.

And that’s it! It literally takes 5-10 minutes to make this. In Chile, it’s most popular eating pebre with bread, but you can eat it with crackers, pretzels, tortillas, and even add it on top of your meats, and with other meals.

I hope you enjoy this classic, household Chilean recipe!