Episode 307: Extreme Smoke

Pebre (Chilean Salsa)


Serve this salsa with Rotisserie Beef Plate Ribs.


Pebre (Chilean Salsa)

Recipe Notes

  • 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

Recipe Steps

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.

Recipe Tips

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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.