International Recipes and Cooking Around the World


Pebre (Chilean cilantro sauce)

(Chilean cilantro sauce for grilled meats)

Average: 4.4 (17 votes)

Pebre is a spicy herb sauce commonly served in Chile as a condiment with grilled meats, poultry or seafood.

Makes about 1 1/2 cups


  • Cilantro, chopped -- 2 bunches
  • Scallions, chopped -- 3 or 4
  • Garlic, crushed -- 2 or 3 cloves
  • Hot chile peppers, chopped -- 2 or 3
  • Red wine or sherry vinegar -- 1/4 cup
  • Salt and pepper -- to taste
  • Tomatoes, seeded and finely chopped -- 1/2 cup
  • Olive oil -- 3/4 cup


  1. Add all the ingredients except for the tomatoes and olive oil to a blender or food processor and pulse until smooth but still a little chunky.
  2. Remove to a bowl and stir in the tomatoes and olive oil.
  3. Adjust seasoning and let stand at least 1/2 hour to allow the flavors to mingle. Serve at room temperature.

Pebre Variations

  • Substitute a bunch of parsley for one of the bunches of cilantro.
  • Use 1/2 chopped onion instead of the scallions.
  • Ají peppers are used in Chile, but other types, like serrano or jalapeño, will work.
  • Eliminate the chopped tomatoes.


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