Chile Pebre is a traditional Chilean salsa. Chile Pebre is found on nearly every table all over the country. This is usually spread on toasted bread, on humitas, salads, you name it. A little dish always there to put it on whatever suits your fancy. Typically Chile pebre is made with cilantro as the main ingredient but there are many versions. Add what you like and eliminate what you don’t. Sometimes it is not made with tomatoes it just depends on who makes it.
Chile pebre is not a hot salsa as it is just flavored with a bit of red chili sauce. This recipe reminds me more of a pico de gallo type salsa. It is fresh and lovely. Many people think Latin countries eat really spicy but that is just not the case. This Chile pebre is mild and is simply compliments whatever it is placed on. The possibilities are endless, feel free to only put in what you like.
How do you like your salsa hot and spicy or mild? Let me know in the comments below.
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Pebre- A Salsa from Chile
- 1/2 onion diced finely
- 1 bunch cilantro diced finely
- 1 tomato diced finely
- 1 tablespoon red wine vinegar
- 1 tablespoon oil
- 1/2 teaspoon red chili sauce or more to taste
- Combine all the ingredients together in a bowl or jar and refrigerate for a couple hours before serving.
- This will last a few days in the refrigerator.