Chilean Pebre

You’ll find this sauce everywhere in Chile, served on a wide variety of dishes, in both homes and restaurants. As with any sort of regional sauce, there are variations from place to place, depending on who is making it.

Chilean Pebre

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Course: Appetizers, DipsCuisine: ChileanDifficulty: Easy


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Pebre is a South American condiment from Chile that incorporates the wonderful aji chili pepper, and is quite delicious.


  • 5 Medium Aji Chili Peppers, chopped

  • 1/2 Medium Onion, chopped

  • 4 Cloves Garlic, lightly roasted

  • 1/4 Cup Cilantro, chopped

  • 2 Tbsp White Wine Vinegar

  • 1/2 Cup Olive Oil

  • Salt and Pepper to taste


  • First, finely chop up your aji peppers, onion, garlic and cilantro.
  • Add the ingredients to a food processor along with vinegar, oil, and a few dashes of salt and pepper.
  • Process it to a consistency you prefer, either smooth or chunky. You can always splash in a bit of cold water to thin it out if you’d like. Most people make it chunkier, like a pico de gallo salsa, but some prefer it more like a sauce, which is more popular in Northern Chile.
  • You can make it without the food processor, though. Just chop everything up nice and fine and stir it all together in a bowl, then serve it up!
  • It should last a week in the fridge, sealed.

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