Pebre Chilean Salsa Recipes

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CHILEAN SALSA FOR BBQ: PEBRE



Chilean Salsa for BBQ: Pebre image

Provided by Food Network

Categories     condiment

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1 teaspoon chopped garlic
1 teaspoon red wine vinegar
1 jalapeno, finely chopped
1 scallion, finely chopped
Salt and black pepper

Steps:

  • Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

CHILEAN PEBRE RECIPE



Chilean Pebre Recipe image

This quintessential Chilean salsa packs a ton of flavor. Spread Chilean Pebre on bread or use it to accompany grilled meats, chicken, or fish.

Provided by Authentic Food Quest

Categories     Recipes

Time 15m

Number Of Ingredients 9

2 large ripe tomatoes
1 jalapeño pepper (Can be substituted with aji peppers or poblano pepper)
1 medium onion
1/4 cup chopped fresh cilantro leaves
1 cloves of garlic, minced
2 tablespoon of Chilean olive oil
1 tablespoon of red wine vinegar
Add salt to taste
Add a pinch of black pepper or more to flavor

Steps:

  • Peel tomatoes and chop them finely.
  • To peel tomatoes, cut an "x" on the top of the tomato (opposite the core). Place in boiling water for 25 - 45 seconds or until the skin starts to loosen up. Remove the tomatoes using a slotted spoon and plunge them into cold water. Once cool to the touch, remove the skin using a paring knife and chop.
  • Remove the seeds and chop up the pepper
  • Chop the onion and cilantro
  • Place all of the chopped ingredients in a bowl
  • Add mashed or chopped up garlic
  • Finally, add the mixture of Chilean olive oil, red wine vinegar, salt and pepper to taste
  • The chancho en piedra and pebre are typically served in traditional clay bowls
  • Serve at room temperature and enjoy.

Nutrition Facts : Calories 91 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHILEAN PEBRE



Chilean Pebre image

In Chile, this is a popular side to go with many dishes, or just eaten with bread. My favorite is to use this to top Chilean empanadas.

Provided by Heidi

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 10m

Yield 6

Number Of Ingredients 9

½ cup chopped cilantro
¼ cup olive oil
¼ cup red wine vinegar
1 tomato, chopped
1 small onion, chopped
1 lemon, juiced
2 chile peppers, seeded and chopped
2 tablespoons minced garlic
salt and pepper to taste

Steps:

  • Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 7.2 g, Fat 9.2 g, Fiber 1.7 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 31.5 mg, Sugar 2 g

CHILEAN PEBRE SAUCE



Chilean Pebre Sauce image

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Provided by bd.weld

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

Steps:

  • Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

CHILEAN PEBRE - CILANTRO SALSA



Chilean Pebre - Cilantro Salsa image

This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 - 1 1/2 lbs of steak and as a salsa served with the steak

Provided by Deantini

Categories     Chilean

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 green onions, chopped
1 cup cilantro, fresh, packed
1 cup parsley, fresh
2 jalapeno peppers, seeded and finely chopped
1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar or 1/4 cup red wine vinegar
2 garlic cloves, minced
1/4 teaspoon salt
2 tomatoes, seeded and finely diced

Steps:

  • In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
  • Scrape into bowl. Stir in oil, vinegar, garlic and salt.
  • If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
  • The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.

Nutrition Facts : Calories 71.7, Fat 6.9, SaturatedFat 1, Sodium 80.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 0.7

CHILEAN CILANTRO SALSA (PEBRE)



Chilean Cilantro Salsa (Pebre) image

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

Provided by Chef Kate

Categories     Onions

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 9

1 garlic clove
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
6 green onions, finely chopped
1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
1 cup packed fresh cilantro leaves
1/4 cup water

Steps:

  • Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
  • Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

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