Chilean Pebre Sauce


This Chilean sauce is not very popular outside the South American world, and it’s a shame because it is so easy to make and it is perfect for almost everything: sandwiches, BBQ, to dip, as dressing for salads, rice, etc. But there is a special relationship between pebre and “sopaipillas”, which is a delicious fried pumpkin dough, very easy to make, that you can try to make it with this recipe

Pebre is the chopped version of “chancho en piedra” (“pork on stone” should be its direct translation from Spanish) which is the same ingredients but grounded on a stone. You can keep it for up to a week in the refrigerator if you didn’t finish it already.



Pebre Sauce

  • Servings: 8-10
  • Difficulty: easy
  • Print


1 1/2 cup tomato

1/3 cup tomato juice (or you can use a 1/3 cup of fresh tomato and blend it in a food processor)

1 1/2 cup chopped onion

3 cloves of garlic

1/2 cup coriander

1 tbsp cider vinegar or wine vinegar

juice of 1/2 a lemon

1 Tbsp chili flakes (or just according your heat toleration)

1 tbsp of chopped parsley leaves

1 tbsp olive oil

1 tsp salt( or at your taste)

1 tsp white pepper (optional)

To make Pebre all you have to do is find the ingredients and finely chop them or you can use a food processor to make them a chunky paste. Then add the spices, lemon juice and vinegar. And there you go! Is ready to enjoy.


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