Pebre

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Sauces | Pebre Image

(Chilean cilantro sauce for grilled meats)

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

Image Creative Commons by fotoscasadialc

Makes about 1 1/2 cups

Ingredients

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

Method

  1. Add all the ingredients except for the 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 olive oil. Adjust seasoning and let stand at least 1/2 hour to allow the flavors to mingle. Serve at room temperature.

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.
  • Stir in 1/2 cup chopped tomatoes.
Your rating: None Average: 4.4 (17 votes)

WAY too much oil and vinegar!

This recipe is decent but there is WAAAAAY too much oil and vinegar. I drained the mixture out through a sieve and just barely saved it.