Chilean pebre is a condiment that is commonly served in Chile, no matter where you’re eating or what cuisine you’ve ordered. It is a spicy sauce made from unique and flavorful ingredients.
The great thing about pebre sauce is that you can chop and change a lot of the ingredients to make your perfect condiment!
Today I’m looking at some of the best recipes online to make your own pebre sauce. You’ll quickly note that they vary greatly from one another, so if you don’t like one of them, simply switch to the next.
1. Chilean Pebre Sauce Recipe by All Recipes
Pebre is most commonly served with bread as a starting dish before the main meal. However, it can also be used on various meats, and will always be a fan favorite at a barbecue.
This recipe takes 5 minutes to prepare and 2 hours to marinade, leaving you with two cups of sauce.
You don’t have to do anything other than leave the pebre in the refrigerator for the final two hours, making this an incredibly quick and easy sauce to make.
2. Chilean Pebre by Authentic Food Quest
Cilantro is the common ingredient in pebre, but the others are often swapped and changed for ingredients that you fancy. This recipe calls for onion, tomatoes, garlic, olive oil, and chile peppers for a tasty kick.
However, the article offers a number of variations that you can adopt to make your pebre more to your liking. That’s the beauty of pebre!
3. Pebre Sauce by Pilar’s Chilean Food & Garden
This bright and colorful sauce is full of flavorful ingredients such as onion, tomatoes, and cilantro. These are then dressed with a mixture of red wine vinegar, oil, and red chile sauce such as tabasco.
Whizz it all in a food processor to get a smoother consistency and serve with your favorite food. If you’d prefer a chunkier sauce, skip the food processor altogether and leave the vegetables larger and more coarsely chopped.
4. Pebre by Chili Pepper Madness
What could be better than a vibrant green sauce to add a burst of flavor to all of your meals? This recipe leaves out the tomatoes that are often commonly used in pebre recipes, although it does add in peppers.
This removes the sweetness of the sauce and makes it spicier, which is a popular change for many people who don’t enjoy the taste of tomatoes.
5. Chilean Pebre Sauce by Pepper Scale
This recipe gets its heat from jalapeno peppers, so it is hot enough to tingle your taste buds while not enough to put people off their meals. Kids should still be able to enjoy this pebre sauce, so it’s great for family-friendly gatherings.
If you’re looking for more spice, swap these for serrano peppers. Alternatively, use poblano peppers for a more mellow spice.
6. Authentic Chilean Salsa by Bacon is Magic
This Chilean salsa has a thinner consistency than many of the other recipes that I have looked at today, making it an ideal dipping sauce for bread and tortilla chips or a glaze for meats.
You’ll need ¼ cup of peppers, but you can decide which to use depending on your personal preference. I like yellow banana peppers, and you can even use sweet peppers if you want no spice at all.
7. Chilean Salsa Pebre by Food Network
An easy sauce that you can whip up in just 15 minutes, this pebre recipe is perfect for summer barbecues and other gatherings.
The method could not be easier – all you need to do is mix the prepared ingredients in a bowl so that they are well-combined. Make this salsa the same day that it’s due to be served for the best results.
8. Spicy Chilean Pebre by Cheap Recipe Blog
Another vibrantly green pebre recipe, this one is not only easy to make but also incredibly cheap! You’ll be using cilantro and jalapeno peppers to get such a bright color, and there are no other vegetables used.
There will be other flavors; however, from the garlic, lime, and white wine vinegar. This might not look like a traditional pebre, but it certainly offers a new and interesting twist!
9. Pebre Sauce Recipe by Que Rica Vida
This chunky and wet pebre sauce is so divine that you’ll never want to use another sauce again. It’s another mainly green sauce, but there are tomatoes in this recipe.
It is so green due to the sheer amount of cilantro that is used in this recipe. As you can see (and imagine) this pebre is going to be overpowered by the tangy citrus flavor of the cilantro.
10. Chilean Chili Pepper Salsa Pebre by The Spruce Eats
Pebre doesn’t traditionally have a brown color, but that doesn’t take away from the amazing burst of flavors from this recipe.
Red wine gives the sauce a deep color, overtaking the red and green peppers, onion, and garlic. Speaking of garlic, this recipe calls for 3 cloves.
Considering it’s only for two servings, you can bet that this pebre is going to be a very garlicky treat.
11. Chilean Cilantro Salsa by Food.com
If you’re looking for a pebre recipe that is smoother and thinner than traditional recipes, this one’s for you.
It enlists the help of a blender to pulse the sauce until it’s minced, leaving you with much smaller chunks of vegetables than if you were just to chop them up.
This also helps the flavors blend together, which is ideal if you’re going to use it for a dipping sauce.
12. Chile Pebre by International Cuisine
On the other end of the spectrum, this recipe leaves you with a chunky and dry pebre that is great for loading onto bread or tortilla chips.
Thanks to the lack of liquid, it won’t leave your base food too soggy or undesirable. Each serving has only 43 calories within it, making this a lovely healthy addition to your food.
13. Pebre Sauce by Martha Stewart
Martha Stewart has taken the traditional pebre recipe and added more liquid, making it best for dipping bread into it. You’ll be using more oil than usual, as well as a few tablespoons of red wine vinegar.
The habanero chiles offer an intense spice that you are bound to find bold, powerful, and very enjoyable.
14. Chilean Pebre by TF Recipes
The yield of this recipe is eight servings, using only nine ingredients. If eight servings are too much for what you need, you can keep this pebre refrigerated for up to four days, so you won’t be wasting any of your sauce.
The main ingredient in this recipe is tomatoes, so it’s a good one for you tomato lovers out there!
15. Spicy Chilean Salsa by Thrift and Spice
This is a chunky salsa made with coarsely chopped ingredients, ensuring that you get different levels of flavors with every bite. The first might be full of tangy cilantro, while the next will be spicy and tomatoey.
As the name suggests, this recipe is spicy – serrano pepper is five times hotter than a jalapeno, so get the drinks ready!
16. Pebre Recipe by SBS Food
You’ll see that this recipe calls for sugar, which is a welcome addition to counteract some of the bitter and savory ingredients such as onion, coriander, and lemon juice.
You’ll be using two types of chiles, as well as sweet pepper to make this salsa a more colorful sauce.
17. Chilean Chili Salsa by Food n’ Focus
Another explosion of different tastes and flavors, this recipe calls for 11 ingredients. It uses both cilantro and parsley, offering you two herbs instead of just one that many of the other recipes have used.
It also uses bell peppers as well as tomatoes, making it sweeter to counteract the spice of the peppers. Use jalapeno or serrano, depending on your spice tolerance.
18. Pebre by Studio Botanica
You might be happy to learn that pebre can be eaten on the keto diet, especially if you make it using this recipe.
It’s another one that uses three cloves of garlic, so make sure that you have some breath mints handy if you’re going to be socializing after dinner.
Chiles and hot sauce are optional extras, so you can make this pebre completely spice-free if you’d prefer a more mellow taste.
19. Pebre Sauce Recipe by Fusion Craftiness
You’ll see that this pebre recipe uses more onions than tomatoes, which is quite uncommon among pebre recipes. It also calls for five garlic cloves, so you can already tell that this sauce is going to be incredibly flavorful!
Cilantro, jalapenos, red wine vinegar, and olive oil are also used for additional layers of flavor.
20. Pebre by 196 Flavors
Perhaps the chunkiest pebre of them all, this recipe tells you to chop all of your vegetables into thick pieces.
A thicker texture gives you bolder flavors that don’t all mix into one. Instead, they’ll all be distinct and enjoyable with different mouthfuls. You can even eat this pebre with a spoon!