Vibrant Chilean Pebre Salsa
Vibrant Chilean Pebre Salsa is a lively condiment celebrated throughout Chile, known for its fresh flavors and versatility. This salsa combines the aromatic essence of cilantro with the zesty kick from jalapeños or serrano chilies, balanced by the tang of sherry or red wine vinegar. It's an ideal accompaniment for grilled meats, poultry, or seafood, elevating any meal with its bright notes. This adaptation allows for varying heat levels, accommodating both mild and spicy preferences. For a heartier version, feel free to add a finely chopped tomato to the mix. Perfect for summer barbecues, picnics, or as a flavorful dip, Pebre Salsa embodies the spirit of Chilean cuisine.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
garlic clove
1 (mashed into a paste)
salt
1/4 teaspoon
fresh ground pepper
1/4 teaspoon
olive oil
2 tablespoons
sherry wine vinegar or red wine vinegar
2 tablespoons
green onions
6 (finely chopped)
jalapenos or serrano chili
1-2 (seeded and finely chopped)
fresh cilantro leaves
1 cup (packed)
water
1/4 cup
Instructions
1
Begin by mashing the garlic clove along with the salt and black pepper in a medium-sized bowl until it forms a smooth paste.
2
Gradually whisk in the olive oil and vinegar until the mixture is fully emulsified and creamy.
3
In a blender, combine the chopped green onions, seeded and finely chopped jalapeños or serrano chilies, fresh cilantro leaves, and water.
4
Pulse the ingredients together until they are minced but still chunky, approximately 10 seconds. Be careful not to over-blend; you want texture in your salsa.
5
Transfer the minced mixture into the bowl with the emulsified garlic mixture, and stir well to combine all components.
6
Cover the bowl with plastic wrap or a lid, and let the salsa sit at room temperature for at least 2 hours. This resting time allows the flavors to meld beautifully, enhancing the overall taste.
7
Serve in a small bowl alongside your choice of grilled meats, chicken, or seafood. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Vibrant Chilean Pebre Salsa?
Vibrant Chilean Pebre Salsa is a traditional Chilean condiment made with cilantro, garlic, chilies, oil, and vinegar, known for its fresh and zesty flavor profile.
What are the primary ingredients in Pebre?
The main ingredients include fresh cilantro, garlic, green onions, jalapeños or serrano chilies, olive oil, and sherry or red wine vinegar.
How do I prepare the garlic for this salsa?
You should mash the garlic clove with salt and black pepper in a bowl until it forms a smooth, consistent paste.
What is the best way to mix the oil and vinegar?
Gradually whisk the olive oil and vinegar into the garlic paste until the mixture becomes fully emulsified and creamy.
Should I use a blender for the herbs and vegetables?
Yes, use a blender to combine the green onions, chilies, cilantro, and water, pulsing until they are minced but still chunky.
How long should I pulse the ingredients in the blender?
Pulse for approximately 10 seconds to ensure the ingredients are minced without losing their chunky texture.
Why is it important not to over-blend the salsa?
Over-blending can turn the salsa into a puree, whereas traditional Pebre should have a distinct, chunky texture.
How long does Pebre need to sit before serving?
The salsa should rest at room temperature for at least 2 hours to allow the flavors to meld and develop.
What can I serve with Chilean Pebre Salsa?
It is an excellent accompaniment for grilled meats, poultry, seafood, or even as a dip for fresh bread.
Can I make Pebre salsa spicy?
Yes, you can adjust the heat by choosing between jalapeños or serrano chilies and including more or fewer seeds.
Is there a heartier version of this recipe?
For a heartier texture, you can add a finely chopped tomato to the final mixture.
What kind of vinegar is best for Pebre?
Sherry wine vinegar or red wine vinegar are recommended for their specific tang and depth of flavor.
Is this recipe suitable for summer events?
Yes, its vibrant and fresh profile makes it perfect for summer barbecues, picnics, and outdoor gatherings.
How many green onions are needed?
This recipe calls for six finely chopped green onions.
Do I need to seed the chilies?
Yes, the instructions suggest seeding the jalapeños or serrano chilies before chopping them for the salsa.
How much cilantro is required?
The recipe uses 1 cup of packed fresh cilantro leaves.
Can I use a food processor instead of a blender?
Yes, a food processor can be used as long as you use short pulses to maintain a chunky consistency.
What is the purpose of adding water to the blender?
Water helps the blender process the solid herbs and chilies into an even, minced texture without requiring excess oil.
Is Pebre salsa vegan-friendly?
Yes, this Pebre recipe is entirely plant-based and suitable for a vegan diet.
Is this salsa gluten-free?
Yes, all the ingredients listed in this Pebre recipe are naturally gluten-free.
How should I store the salsa?
Store the salsa in a covered bowl or airtight container, and keep it at room temperature for the initial resting period.
Can I refrigerate the salsa?
While it rests at room temperature for flavor development, leftovers should be refrigerated to maintain freshness.
What if I don't have sherry vinegar?
Red wine vinegar is a perfectly acceptable substitute that maintains the traditional flavor profile.
How much salt is used in this recipe?
The recipe uses 1/4 teaspoon of salt, primarily used to help mash the garlic into a paste.
What type of pepper is recommended?
Freshly ground black pepper is recommended for the best flavor.
Can I use serrano chilies instead of jalapeños?
Yes, you can use 1-2 serrano chilies if you prefer a sharper heat compared to jalapeños.
Does this recipe contain any sugar?
No, this is a savory condiment and does not contain any added sugars.
How many garlic cloves are in the recipe?
The recipe uses one garlic clove, which is mashed to provide a strong flavor base.
Can I add other herbs?
While cilantro is traditional, some variations exist, but cilantro provides the authentic Chilean Pebre taste.
Is the salsa served hot or cold?
It is typically served at room temperature or slightly chilled, but never heated.