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Pebre (Chilean Hot Salsa

Pebre (Chilean Hot Salsa recipe image
Pebre is the quintessential Chilean salsa, a raw condiment that captures the fresh, bright flavors of the country's cuisine. Unlike cooked salsas, pebre is never heated, preserving the crisp texture of the vegetables and the aromatic punch of fresh cilantro and oregano. This recipe combines sharp red wine vinegar, rich olive oil, and fiery aji chiles to create a zesty, spicy dip that pairs perfectly with grilled meats, crusty bread, or fresh tortillas. It is incredibly easy to prepare, requiring no cooking time, making it an ideal accompaniment for casual gatherings or everyday meals. The balance of acidity, heat, and herbal freshness makes it a versatile addition to any table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 67.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
Pebre is the quintessential Chilean salsa, a raw condiment that captures the fresh, bright flavors of the country's cuisine. Unlike cooked salsas, pebre is never heated, preserving the crisp texture of the vegetables and the aromatic punch of fresh cilantro and oregano. This recipe combines sharp red wine vinegar, rich olive oil, and fiery aji chiles to create a zesty, spicy dip that pairs perfectly with grilled meats, crusty bread, or fresh tortillas. It is incredibly easy to prepare, requiring no cooking time, making it an ideal accompaniment for casual gatherings or everyday meals. The balance of acidity, heat, and herbal freshness makes it a versatile addition to any table.
Ingredients
  • 2 tablespoon Oil, olive
  • 1 tablespoon Vinegar, wine, red
  • 1/3 cup Water
  • 4 Chiles, aji; seeded, stemmed
  • 2 Garlic cloves; minced
  • 1/2 cup Onion; finely minced
  • 1/2 cup Cilantro; finely chopped
  • 1 teaspoon Oregano; dried or fresh
  • 1 teaspoon Salt; or to taste
Directions
  1. 1
    Finely mince the onion and garlic cloves.
  2. 2
    Finely chop the cilantro leaves and stems.
  3. 3
    Seed and stem the aji chiles, then finely dice them.
  4. 4
    In a medium bowl, combine the diced chiles, minced onion, minced garlic, chopped cilantro, and oregano.
  5. 5
    Add the olive oil, red wine vinegar, water, and salt to the bowl.
  6. 6
    Stir everything together thoroughly until well combined.
  7. 7
    Let the mixture sit for 10 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 67.0kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pebre is traditionally served raw and fresh. It is best made just before serving to maintain the crisp texture of the vegetables and the bright color of the herbs.

If you cannot find aji chiles, you can substitute with jalape&# 195;±os or serranos for heat, though the flavor profile will differ slightly.

For a milder version, remove the seeds and white membranes from the chiles before dicing.

Pebre pairs exceptionally well with grilled meats (asado), crusty bread, or fresh tortillas. It can also be used as a topping for ceviche or grilled vegetables.

Store any leftovers in an airtight container in the refrigerator for up to 2 days, but note that the texture may soften over time.

Keywords: pebre, chilean salsa, aji peppers, raw salsa, grilling dip, chilean cuisine, spicy condiment, fresh herbs, cilantro, oregano, vegan dip, no cook, bbq sauce, latin american, onion, garlic, red wine vinegar, olive oil, spicy dip
Read it online: https://www.chefs-mate.com/recipe/pebre-chilean-hot-salsa/