Pebre is a popular sauce throughout Chile and recipes change from region to region and from chef to chef.
- 1 onion, finely chopped
- 1–2 garlic cloves, finely chopped
- big bunch of cilantro
- 3 ripe tomatoes, seeds removed and chopped (optional)
- 1–2 tbsp ají paste or 1–2 fresh chile peppers
- 2 tbsp red wine vinegar or to taste
- 3 tbsp olive oil or to taste salt
Directions: combine the onion and garlic in a bowl. Chop the cilantro leaves and small stalks finely. If you use a food processor do not let them turn into a purée. Add to the onion and garlic. If you’re using tomatoes add them now. Stir in the ají paste or if you’re using fresh chile peppers, remove the seeds and chop before adding to the other ingredients. Stir in the vinegar and olive oil, taste as you go along to get a balance that pleases you. Season lightly with salt. Leave to stand for 3–4 hours before serving with cold meats, seafood, or roasted vegetables.