South American Cuisine

Pebre

Cuisine: South American Created by Gema Badiola

In Chile, a big favourite is the all-purpose salsa called Pebre, often served with pumpkin fritters and some good, local wine. It’s also a sauce for barbequed meat and fish.

Ingredients

4 medium onions
2 tbsp raw sugar
1 bunch chives (optional)
2 or 3 bunches (depending on size) of fresh coriander
3 tomatoes
3-4 garlic cloves
½ green capsicum (red and yellow can be added to make it more colourful)
2 green Chilean chillies (if not chunky chilli paste - preferably from Chile)
2 spoons of white vinegar
3 spoons of grapeseed oil
½ lemon juice
Salt and pepper.
Oregano

View Conversion table

Preparation

Dice the onions and place them in a strainer. To soften the strong onion flavour and reduce acidity, sprinkle raw sugar and hot water (not boiling) over the chopped onion. Mix with your hands and leave it to stand to reduce the acidity.

Then rinse the onions and add a handful of salt, mix it again with your hands. This time, soak it in cold water, then rinse it again and leave it in the strainer while you get the other ingredients ready.

Dice the tomatoes, garlic and capsicum and mix together in a shallow bowl . Then add finely chopped coriander (including stems) and chopped, pitted fresh chilli (or chilli paste).

(Optional) If you like an onion flavour but not as strong as the onion itself, add finely chopped chives.

Add the rinsed onion, lemon juice, salt, vinegar and grapeseed oil, mix well.
Season with oregano. Salt and pepper to taste.

Usually served in a little clay dish.

South American Restaurants

Displaying 10 of 42 South American Restaurants.

Restaurant		Suburb
1.	Sporting Club Hotel	Brunswick
2.	Brazilian Touch Restaurant & Bar	Milton
3.	Enris Restaurant	Hawthorn
4.	BlueFire Churrascaria Grill & Bar	Docklands
5.	Bodega	Surry Hills
6.	El Gaucho	Fitzroy North
7.	Favela	Potts Point
8.	Fiesta on Oxford	Bondi Junction
9.	Churrasco	Coogee
10.	LuLo	Hawthorn

30 Sep 2009 09:50 AEST

alan

enoggera

the real deal

How to make pebre the real authentic way is basically with all this minus the sugar and the capsicum and only 1 clove of garlic forget the chives and 2 bunches of parsley...3 onions and olive oil not grapeseed, the point of this dish and why its so delicious is that u dont have to buy the best of the best ingredients, its tasty with cheap products as in chile they dont have access to the best oils or vinegars... email me for full recipe! alan.almarza@iinet.net.au

18 May 2009 02:30 AEST

cecilia

penrith

not original

I am from Chile and this recipe for pebre is not the real one. Too many ingredients!!! Spanish and South American cooking have few but good quality ingredients. That is what it makes this cuisine so TASTY!!!

31 Mar 2009 04:26 AEST

Mary

Burlington

Liked this one without the oil

I love a good fresh salsa, try this one without the oil.

28 Jan 2009 09:12 AEST

cairns

YUM!

Looks very yummy and Healthy! My kind of food!

04 Dec 2008 02:28 AEST

Luciana

Melba

maté is not the same as mate in spanish

Hi, the word mate doesn't need the emphasis in the 'e'. In Spanish, maté is the past verb of matar (to kill). Mate (the drink) has to be pronounced (not written) with the emphasis in the a.

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.