Today seemed like a good day to continue sharing recipes from Chile with you. In this case, I’m going to teach you how to prepare the traditional Pebre, a thick salsa made with chopped ingredients rather than blended ones. This is the perfect companion for empanadas, stews, barbecues, humitas, chicken, meat, or even chapaleles. Due to its ingredients, Pebre can be compared to other similar salsas across the Americas, such as Chimichurri in Argentina, Perico...
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Wash and peel the tomatoes, then dice them into very small cubes.
Finely chop the onion, cilantro, and green chili, ensuring to remove the seeds. Place everything in a bowl.
Add finely chopped garlic to the mix.
Season with salt, oil, and vinegar to taste.
Add a splash of lemon juice for a unique and special flavor.
For a milder version, reduce the amount of green chili or use a less spicy variety.
Let the Pebre sit for 15-20 minutes before serving to allow the flavors to meld together.
Use fresh and ripe tomatoes for the best flavor.
Can I make Pebre ahead of time?
Yes, Pebre can be made a few hours ahead of time. In fact, letting it sit allows the flavors to meld together. Store it in the refrigerator and serve fresh.
How long does Pebre last in the refrigerator?
Pebre can be stored in an airtight container in the refrigerator for up to 3 days. However, it is best enjoyed fresh.
Can I use canned tomatoes instead of fresh ones?
Fresh tomatoes are recommended for the best flavor and texture. However, if fresh tomatoes are unavailable, you can use canned tomatoes as a substitute.
What dishes pair well with Pebre?
Pebre is a versatile salsa that pairs well with empanadas, stews, barbecues, humitas, chicken, meat, or even chapaleles.
Can I adjust the spiciness of Pebre?
Yes, you can adjust the spiciness by reducing the amount of green chili or using a milder variety of chili.
