Pebre (Chilean Salsa)Steven Raichlen
Pebre belongs to a broad family of Latin American meat sauces that includes Mexican salsa and Argentinean chimichurri. Pebre is traditionally from Chile. It has a thick salsa-like consistency, with heat from scotch bonnet chiles or jalapeño peppers.
Serve this Pebre with Rotisserie Beef Plate Ribs. The vinegar and the hot peppers will really bring out the flavor of the beef.
More BBQ Sauces and Salsa Recipes:
Pebre (Chilean Salsa)
- Yield: Makes 3 cups
- 1 bunch of fresh cilantro, rinsed, stemmed, and dried
- 5 cloves garlic, peeled and finely chopped
- 1/2 to 2 scotch bonnet chiles or jalapeño peppers, stemmed, seeded, and chopped (for a hotter sauce leave the seeds in)
- 1 teaspoon coarse salt (sea or kosher), or more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 red ripe tomatoes, diced
- 1/2 to 1 cup extra virgin olive oil
- 1/3 cup distilled red wine vinegar, or white wine vinegar, or more to taste
- 1/3 cup cold water
Step 1: Place the cilantro, garlic, chile, salt, and pepper in a food processor and finely chop. Add the remaining ingredients and process to mix. Or the ingredients can be chopped and mixed by hand. Correct the seasoning, adding salt or vinegar; the sauce should be highly seasoned. Like most sauces that contain fresh herbs, pebre tastes best served within a few hours of making.
Our thanks to the sponsors of Project Smoke Season 3:
Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.