Pebre recipe

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Rating:

2.5/ 5 stars 11 Votes
  • Cuisine: South American

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

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.


If you enjoyed this Pebre recipe then browse more South American recipes, salad recipes, side dish recipes, sauce and dressing recipes, vegetarian recipes, barbecue recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

   
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
Agree(7 people agree)
Disagree(0 people disagree)
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!!!
Agree(6 people agree)
Disagree(0 people disagree)
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.
Agree(0 people agree)
Disagree(3 people disagree)
28 Jan 2009 09:12 AEST
DD
cairns
YUM!
Looks very yummy and Healthy! My kind of food!
Agree(2 people agree)
Disagree(2 people disagree)
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.
Agree(7 people agree)
Disagree(9 people disagree)

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