Chilean Pebre Sauce

| Last Updated: August 17, 2019 | , ,

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Perfect tang for grilled meats…

Pebre sauce is sort of like the pico de gallo for Chilean barbecue – a simple fresh salsa with a ton of flavor. It’s delicious with grilled meats, whether beef steak, chicken, or pork. Or serve it atop toasted bread for a quick-to-make, yet surprisingly flavorful appetizer or as a side to tortilla chips instead of your everyday salsa. Its simplicity makes this a real go-to well beyond its Chilean roots.

The heat in this recipe comes from jalapeño peppers, so there’s a decent, yet still family friendly, sizzle here. Though feel free to adjust the chili pepper used. Serrano peppers can provide a nice heat uptick while a poblano or Anaheim pepper can turn down the sizzle.

Chilean Pebre Sauce

Chilean Pebre Sauce

5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • 1 large tomato seeded and chopped (approximately 1 to 1 1/4 cups)
  • 1 jalapeño pepper diced
  • 1 scallion chopped fine
  • 1 clove garlic minced
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 bunch cilantro leaves chopped (approximately 1/4 cup unpacked)
  • Pinch salt more to flavor
  • Pinch black pepper more to flavor

Instructions
 

  • Add all ingredients to a bowl and stir to combine. Use immediately.

Notes

The olive oil, red wine vinegar, salt, and pepper can be adjusted to taste once combined. If you prefer a salsa with a little more liquid without the extra tang of vinegar, add small amounts of water to get to your desired consistency.
Tried this recipe?Mention @PepperScale or tag #PepperScale!

See more of our spicy recipes…

Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.

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