South American Cuisine

Pebre

Cuisine: South American Prep time: 20 min(s) Servings: Makes 4 cups Created by Gema Badiola

In Chile this all-purpose salsa is a big favourite, often served with pumpkin fritters and some good local wine. It’s also an excellent accompaniment to barbecued meat and fish. Pebre includes a large quantity of onion, but soaking the onion in sugar, then salt, softens the raw flavour. (Instead of onion you could use a bunch of finely chopped chives.)

Ingredients

4 medium onions, diced
2 tbsp raw sugar
salt
3 tomatoes, diced
½ green capsicum (or red or yellow for a more colourful salsa), diced
3–4 garlic cloves, finely chopped
2 green Chilean chillies, seeded and finely chopped (or use Chilean chilli paste)
2–3 bunches coriander, finely chopped (including stems)
juice of ½ lemon
2 tbsp white vinegar
3 tbsp grape-seed oil
dried oregano
pepper

Preparation

Put the onion in a colander and sprinkle with the sugar and some hot water (not boiling). Mix with your hands and leave to stand for 10 minutes. Rinse the onion and mix in a handful of salt. Transfer to a bowl, fill with cold water and leave to stand for a further 10 minutes, then tip the onion back into the colander, rinse again and drain well.

Combine the tomato, capsicum, garlic, chilli and coriander in a bowl. Add the onion, lemon juice, vinegar and oil and mix well. Sprinkle with a little oregano and add salt and pepper to taste.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

South American Restaurants

Displaying 10 of 43 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
DD
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.

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