Authentic Chilean Pebre Salsa
Experience the vibrant flavors of Chile with this Authentic Pebre Salsa, a traditional accompaniment to meats, seafood, or as a zesty dip for bread. Made from fresh tomatoes, crisp onions, aromatic cilantro, and a hint of heat from green chilies, this salsa captures the essence of Chilean cuisine. Perfect for summer barbecues or as a refreshing topping for your favorite dishes, this recipe is a must-try for anyone who loves bold flavors and fresh ingredients. Share it at your next gathering and watch your guests rave about this flavorful addition!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Tomatoes
4 medium (chopped, small dice)
Onions
2 medium (finely diced)
Cilantro
1 cup (chopped (coriander leaves))
Garlic
1 clove (minced)
Green chilies
2 (finely chopped or 2 tablespoons of chunky chili paste (preferably from Chile) or Tabasco sauce)
White vinegar
1 tablespoon (N/A)
Olive oil
3 tablespoons (N/A)
Lemon
1/2 (juiced)
Salt
to taste (N/A)
Pepper
to taste (N/A)
Instructions
1
In a medium mixing bowl, combine the chopped tomatoes, finely diced onions, and chopped cilantro.
2
Add the minced garlic and green chilies (or Tabasco sauce) to the bowl.
3
Drizzle in the white vinegar, olive oil, and freshly squeezed lemon juice. Season with salt and pepper to taste.
4
For a milder onion flavor, sprinkle the finely diced onions with salt, let them sit for 5-10 minutes, then rinse under cool running water and gently press to remove excess moisture before adding to the mixture.
5
Stir all the ingredients until well combined, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6
Serve chilled or at room temperature, and enjoy your Authentic Chilean Pebre Salsa!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Chilean Pebre Salsa?
Authentic Chilean Pebre Salsa is a traditional condiment from Chile made with fresh tomatoes, onions, cilantro, and chili, commonly served with meats, bread, or seafood.
What are the primary ingredients in Pebre?
The main ingredients include medium tomatoes, onions, fresh cilantro, garlic, green chilies, white vinegar, olive oil, and lemon juice.
Is Chilean Pebre gluten-free?
Yes, based on the fresh ingredients used in this recipe, Chilean Pebre is naturally gluten-free.
Is this recipe suitable for vegetarians?
Yes, this Pebre salsa is 100% vegetarian and vegan-friendly as it contains only plant-based ingredients.
How do I reduce the sharp bite of the onions?
Sprinkle the diced onions with salt, let them sit for 5-10 minutes, then rinse under cool water and press out excess moisture before mixing.
How long should I let the salsa sit before serving?
It is recommended to refrigerate the salsa for at least 30 minutes to allow the flavors to meld together properly.
What can I serve with Pebre?
It is traditionally served as a topping for meats and seafood, or as a zesty dip for fresh bread.
Can I substitute the green chilies?
Yes, you can use 2 tablespoons of chunky chili paste (preferably Chilean) or Tabasco sauce as a substitute for fresh green chilies.
What kind of oil is best for Pebre?
This recipe calls for olive oil to provide a smooth texture and rich flavor.
Can I use lime instead of lemon?
While the recipe specifies lemon juice, lime can be used as a substitute for a slightly different citrus profile.
How should Pebre be stored?
Keep the salsa in a covered container in the refrigerator.
Is Pebre very spicy?
The heat level depends on the chilies used; you can adjust the amount of green chilies or Tabasco to suit your preference.
Can I use a food processor to chop the ingredients?
For an authentic texture, hand-chopping into small dices is preferred, though a food processor can be used on a pulse setting for a chunkier consistency.
What type of vinegar is used in this recipe?
White vinegar is the traditional choice for this Chilean salsa.
Should Pebre be served cold or hot?
Pebre is best served chilled or at room temperature.
How many tomatoes do I need?
The recipe requires 4 medium-sized tomatoes, finely chopped.
Is cilantro necessary for Pebre?
Yes, cilantro (coriander leaves) is a signature aromatic component of Chilean Pebre.
Can I make this ahead of time?
Yes, making it at least 30 minutes in advance is recommended, and it often tastes even better after a few hours in the fridge.
What makes this 'authentic' Chilean style?
The specific combination of cilantro, onion, and vinegar, along with the optional onion-rinsing technique, is characteristic of Chilean cuisine.
Can I add other vegetables like bell peppers?
While not in the traditional recipe, you can customize it, though it may move away from the authentic Chilean profile.
How much garlic is in the recipe?
The recipe calls for 1 minced clove of garlic.
Does this recipe contain sugar?
No, this authentic recipe does not include any added sugars.
Can I use dried cilantro instead of fresh?
Fresh cilantro is highly recommended for the best flavor and texture; dried cilantro will not provide the same results.
Is Pebre the same as Pico de Gallo?
They are similar but Pebre typically uses vinegar and oil and focuses heavily on cilantro, whereas Pico de Gallo often uses lime and different chili varieties.
What is the serving size for this recipe?
The recipe provides a medium bowl of salsa, perfect for sharing at a family gathering or barbecue.
Is it okay to use red onions?
The recipe suggests medium onions (typically white or yellow), but red onions can be used for a sharper flavor and more color.
Can I freeze Pebre salsa?
Freezing is not recommended as the fresh tomatoes and onions will lose their crisp texture and become mushy upon thawing.
What is the best way to chop the tomatoes?
They should be chopped into a small dice to ensure a consistent mix in every spoonful.
How much cilantro should I use?
Use 1 cup of finely chopped fresh cilantro leaves.
Can I adjust the salt and pepper?
Yes, salt and pepper should be added according to your personal taste preferences.