Zesty Chilean Pebre Salsa
Zesty Chilean Pebre Salsa is a vibrant and flavorful condiment inspired by traditional Latin American recipes. This versatile salsa can be enjoyed as a zesty topping for grilled meats, particularly steak, or as a flavorful marinade that infuses your proteins with an incredible medley of fresh ingredients. Packed with the bright flavors of cilantro, parsley, and jalapeño, and balanced with the acidity of sherry vinegar, this salsa not only elevates your meal but also reflects the rich culinary heritage of Chile. Perfect for summer barbecues or cozy dinners, it's a must-have recipe for any home cook looking to spice up their dishes.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Green onions
2 (chopped)
Cilantro
1 cup (fresh, packed)
Parsley
1 cup (fresh)
Jalapeno peppers
2 (seeded and finely chopped)
Water
1/2 cup (none)
Extra virgin olive oil
1/4 cup (none)
Sherry wine vinegar or red wine vinegar
1/4 cup (none)
Garlic cloves
2 (minced)
Salt
1/4 teaspoon (none)
Tomatoes
2 (seeded and finely diced)
Instructions
1
In a food processor, combine the chopped green onions, fresh cilantro, fresh parsley, seeded and finely chopped jalapeño peppers, and water. Pulse until the mixture is finely chopped.
2
Transfer the mixture to a bowl. Stir in the extra virgin olive oil, sherry wine vinegar (or red wine vinegar), minced garlic, and salt until well combined.
3
If using the Pebre as a marinade, reserve half of the salsa. Coat 1 to 1.5 lbs of steak with the reserved Pebre, ensuring the meat is evenly covered. Allow it to marinate in the refrigerator for up to 24 hours for maximum flavor infusion.
4
For the remaining Pebre, fold in the diced tomatoes to create a fresh and zesty salsa. Serve alongside your grilled steak for a delightful combination of flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Chilean Pebre Salsa?
It is a vibrant, flavorful condiment inspired by traditional Chilean cuisine, featuring fresh herbs, vinegar, and aromatics.
How can I use Pebre salsa in my cooking?
This versatile salsa can be used as a zesty topping for grilled meats, particularly steak, or as an infusion marinade for proteins.
What herbs are used in this recipe?
The recipe uses one cup each of fresh, packed cilantro and fresh parsley.
Can I use this salsa as a marinade?
Yes, you can reserve half of the salsa to coat 1 to 1.5 lbs of steak to marinate before grilling.
How long should I marinate meat in the Pebre?
For maximum flavor infusion, allow the meat to marinate in the refrigerator for up to 24 hours.
What kind of vinegar is best for Chilean Pebre?
Sherry wine vinegar is recommended, but red wine vinegar is a suitable alternative.
How do I prepare the jalapeño peppers for this salsa?
The jalapeño peppers should be seeded and finely chopped before being added to the food processor.
Is a food processor necessary for this recipe?
A food processor is used to pulse the green onions, cilantro, parsley, and jalapeños until finely chopped.
When should I add the tomatoes?
Diced tomatoes should be folded into the remaining salsa after the herb mixture and liquids have been combined.
What is the role of water in the recipe?
A half-cup of water is added to the food processor with the herbs to help achieve the correct finely chopped consistency.
How many garlic cloves are in the recipe?
The recipe calls for two minced garlic cloves.
Is extra virgin olive oil used in Pebre?
Yes, 1/4 cup of extra virgin olive oil is stirred into the mixture after pulsing the herbs.
How many tomatoes are needed?
The recipe requires two tomatoes, which should be seeded and finely diced.
What is the total number of ingredients in this recipe?
There are 10 total ingredients in the Zesty Chilean Pebre Salsa.
How many green onions should I use?
The recipe calls for two chopped green onions.
Is this salsa spicy?
It has a mild to moderate heat depending on the jalapeños used, but seeding them helps control the spice level.
Can I serve this with grilled steak?
Yes, serving the fresh salsa alongside grilled steak is a recommended and delightful combination.
What is the recommended amount of salt?
The recipe suggests 1/4 teaspoon of salt, or to taste.
Does the recipe require cooking the salsa?
No, this is a raw salsa where the ingredients are pulsed and stirred together without heat.
How do I ensure the meat is properly marinated?
When using the Pebre as a marinade, ensure the meat is evenly covered and kept in the refrigerator.
What flavor profile does Pebre have?
It is zesty, bright, and acidic, balanced by the freshness of cilantro and parsley.
Is Pebre a traditional Chilean dish?
Yes, it is a classic Chilean condiment that reflects the country's rich culinary heritage.
Can I use this for summer barbecues?
Absolutely, its fresh and vibrant flavors make it an ideal accompaniment for summer outdoor dining.
Should the herbs be fresh or dried?
Fresh herbs are essential for this recipe to achieve the intended vibrant and zesty flavor.
What is the texture of Pebre?
It is a finely chopped herb-based sauce with small chunks of diced tomato.
How do I prepare the garlic?
The garlic should be minced before being stirred into the herb mixture.
Can I make this salsa in advance?
Yes, preparing it a bit in advance allows the flavors of the garlic, vinegar, and herbs to meld.
Is this recipe suitable for vegans?
Yes, the recipe consists entirely of plant-based ingredients.
How much olive oil is in the recipe?
The recipe uses 1/4 cup of extra virgin olive oil.
What kind of jalapeños should I use?
The recipe calls for two jalapeño peppers that are seeded and finely chopped.