Fresh salsa is awesome. You’ll rarely find a jar of the store bought stuff in our house. There’s just no comparison when it comes to using fresh ingredients. It’s so quick and easy to make and you’ll almost always have the ingredients you need on hand that it’s hard to find an excuse not to opt for fresh every time. Chilean pebre is one of my favourite salsa-style condiments.

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Pebre comes in many styles across Chile. You’ll find lots of recipes that don’t have tomatoes in them, but I use them because that’s how I was first introduced to it by a Chilean family (thanks Carvallos!). It’s the perfect seasoning for pretty much anything.  Serve it over top of grilled meats, in tacos, on toast or serve it with nachos. 

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Chilean Pebre

  • 1/2 white onion, finely diced
  • 5-6 tomatoes, finely diced
  • 1 cup cilantro, finely minced (I just use one bunch of cilantro to avoid having any leftover herb)
  • 3 cloves garlic, minced
  • 1 red chile, finely minced
  • Juice of 1 1/2 lemons
  • 2 tbsp white wine vinegar
  • 6 tbsp olive oil
  • Salt and pepper to taste

Add the onion, tomatoes, cilantro, garlic and chile to a bowl.  Spice level can be adjusted by increasing or decreasing the amount of chile added. Add the lemon juice, vinegar, olive oil Add salt and pepper to taste.

This salsa is meant to be on the “soupy” side. 

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