Pebre Sauce

A Pebre is a traditional Chilean condiment commonly served alongside grilled meats, chicken or seafood. It  can even be designated as Chilean’s all-purpose salsa. In Chile, they put Pebre on top of everything they cooked, even stirring it into soups and stews. Traditionally, Pebre is eaten with bread and butter. This yummy salsa is an ideal dipping sauce for marraquetas (French bread roll),sopapillas, choripan or some delicious Chilean empanadas. The making of this sauce varies from one household to another household depending on the region from where it is made. The basic ingredients for this fresh, spicy salsa includes garlic, onion, olive oil, aji pepper and fresh cilantro. Some regions uses tomatoes, some regions don’t.Taste varies from mild, hot to very hot depending on one’s taste. If you love to add a smoky flavor, try substituting Chilean seasoning mix called Merken, in place of crushed red pepper flakes. Merken is hot, very aromatic and imparts a nice smoky flavor.


Chancho en Piedra is one of the most famous variations Pebre. The sauce is traditionally prepared using a mortar and pestle. It also uses tomatoes which are then grind into a very smooth, almost sauce-like texture. This ubiquitous sauce is very easy to prepare. Just throw all ingredients in one bowl, mix well, cover and refrigerate for a few hours to let the flavors develop. Some would say that a good Pebre is the hallmark of Chilean kitchens.

Try to make your own version of this delicious Chilean condiment, and pair it with any grilled meat or seafood. Serve your meal with a bottle of Chilean Cabernet Sauvignon for a perfect weeknight treat!

Pebre Sauce
  • 12 scallions finely chopped
  • 2 large tomatoes finely chopped
  • 2 small bunches of fresh cilantro
  • 8 garlic cloves finely chopped
  • 6 tablespoons red wine vinegar
  • 3 tablespoons sriracha sauce
  • 1 tablespoon olive oil
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon salt plus more to taste
  • Cold water
  1. In a large bowl, combine chopped scallions, tomatoes, cilantro, garlic, red wine vinegar, sriracha sauce, olive oil, red pepper flakes and salt. Mix well. Taste and add more salt as necessary.
  2. Pour in cold water, just enough to cover the mixture in a bowl. Mix again until well combined.
  3. Chill the mixture for a few hours to let the flavors develop
  4. Makes 6 cups.
Recipe Notes

Served as a condiment to almost any meal. This condiment is best eaten the day it is made.

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