Pebre

Pebre Recipe - Authentic Chilean Vegetarian Dish

Region / culture: Chile | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pebre is a traditional Chilean condiment that is bursting with fresh flavors and vibrant colors. This zesty salsa is the perfect accompaniment to grilled meats, seafood, or even as a dip for tortilla chips.

History

Pebre has its origins in Chile, where it is a staple in many households and restaurants. The word "pebre" actually means "pepper" in the indigenous Mapuche language, which reflects the spicy kick that this condiment provides.

Ingredients

2 cups fresh parsley leaves (1 bunch)
2 cups fresh cilantro leaves (1 bunch)
0.75 cup chopped onions
0.25 cup water
1 tbsp fresh lemon juice
1 tsp hot pepper sauce (or crushed red pepper)
0.75 tsp salt
0.25 tsp black pepper
3 garlic cloves, minced
1.5 tbsp extra virgin olive oil

How to prepare

Combine the parsley, cilantro, mint, basil, oregano, thyme, red pepper flakes, salt, and garlic in a food processor. Pulse until minced, scraping the sides occasionally.
Transfer the herb mixture to a bowl, cover, and refrigerate for 1 hour.
Stir in the oil before serving.

Variations

Add diced tomatoes or bell peppers for extra freshness and crunch. For a smokier flavor, try adding a dash of smoked paprika.

Cooking Tips & Tricks

For the best flavor, be sure to use fresh herbs and vegetables in this recipe. Adjust the amount of crushed red pepper to suit your spice preference. Refrigerating the pebre for at least an hour before serving allows the flavors to meld together beautifully.

Serving Suggestions

Serve pebre alongside grilled steak, chicken, or fish. It also makes a delicious topping for tacos or nachos.

Cooking Techniques

Using a food processor makes quick work of mincing the herbs and garlic for this recipe.

Ingredient Substitutions

If you don't have fresh herbs on hand, you can use dried herbs instead. Just use half the amount called for in the recipe.

Make Ahead Tips

Pebre can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve pebre in a small bowl with a drizzle of olive oil on top for an elegant presentation.

Pairing Recommendations

Pebre pairs well with grilled meats, seafood, or even roasted vegetables. It also makes a great topping for avocado toast.

Storage and Reheating Instructions

Store any leftover pebre in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 50 per serving

Carbohydrates

Carbohydrates: 4g per serving

Fats

Total Fat: 4g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

Pebre is rich in vitamins A and C, as well as iron and calcium.

Alergens

This recipe is gluten-free, dairy-free, and nut-free.

Summary

Pebre is a low-calorie, nutrient-dense condiment that adds a burst of flavor to any dish.

Summary

Pebre is a versatile and flavorful condiment that adds a taste of Chile to any meal. With its fresh herbs, zesty lemon juice, and spicy kick, this salsa is sure to become a favorite in your kitchen.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small village in Chile. I remember it like it was yesterday - the warm sun beating down on us as my abuela and I walked through the bustling marketplace, the smell of fresh herbs and spices filling the air.

We stopped at a stall run by an elderly woman with a kind smile and weathered hands. She was selling jars of a vibrant green sauce that she called pebre. Intrigued, I asked her what it was made of and how she had come up with such a delicious concoction. She smiled and told me that it was a family recipe, passed down from generation to generation. She offered to teach me how to make it, and I eagerly accepted.

As we stood in her kitchen, she showed me how to chop the tomatoes, onions, and cilantro, how to crush the garlic and mix it all together with a generous splash of olive oil and a squeeze of fresh lemon juice. The smell was intoxicating, and I knew right then and there that this would become a staple in my own cooking repertoire.

Over the years, I have made pebre countless times, each batch slightly different from the last as I tweak and experiment with the ingredients. I have shared the recipe with friends and family, passing on the tradition of this delicious sauce to the next generation.

One of my favorite memories involving pebre was when I made it for my husband on our first anniversary. We had decided to have a romantic dinner at home, and I wanted to impress him with my cooking skills. I made a big bowl of pebre to serve alongside grilled steak and roasted vegetables. The combination of flavors was perfect, and he couldn't stop raving about how delicious it was. It was a simple gesture, but it brought us even closer together.

I have also made pebre for special occasions and gatherings with friends. It never fails to be a hit, and I love seeing the smiles on their faces as they take their first bite and taste the explosion of flavors in their mouths. It's a dish that brings people together, and I am grateful to have stumbled upon it all those years ago in that bustling marketplace.

As I sit here in my kitchen, preparing a fresh batch of pebre for dinner tonight, I can't help but feel grateful for all the memories and experiences that this recipe has brought into my life. It may just be a simple sauce, but to me, it represents so much more - a connection to my roots, a reminder of the generosity and kindness of strangers, and a way to spread love and happiness through the joy of cooking.

So as I mix the tomatoes, onions, and cilantro together with a splash of olive oil and a squeeze of lemon juice, I say a silent thank you to that elderly woman in the marketplace so many years ago. Without her, I may never have discovered the magic of pebre, and my life would have been much less flavorful because of it.