Pebre (Chilean Recipe)

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If you have an abundance of Aji peppers in your garden this season, you may want to consider making homemade pebre. Pebre is the Chilean cousin of Pico de Gallo, but it has it’s own unique flavor and uses. Today, we’re making pebre with freshly harvested aji cristal peppers right from our raised beds!

This vibrant and fresh condiment can be found on kitchen tables and restaurants across South America. Recipes vary from region to region (and from one household to another). This recipe sticks to traditional ingredients, giving you a flavorful base you can customize in many ways, just as they do in Chile.

Use this condiment on grilled bread, spooned over grilled meats, or inside tacos or burritos. It also tastes great with boiled potatoes or mixed into soups. The possibilities are endless in the kitchen.

Why you’ll love this pebre recipe

• This is an easy recipe to throw together and it uses all sorts of fresh produce from the garden. We’re always growing peppers, but it’s a nice way to use up tomatoes and onions as well.
• You can customize the ingredients as much as you’d like. Experiment with different peppers depending what you have on hand fresh.
• This condiment is great for bringing to potlucks, cookouts and parties. Everyone will eat it up and ask for your homemade pebre recipe!
• Pebre is incredibly fresh and flavorful. It spices up bland food with very little effort and works on so many recipes and dishes.

Ingredients needed for pebre

• Aji peppers – We’re using Aji Cristal peppers, but any Aji pepper will do. You can also use banana peppers or a spicy pepper of your choice, but aji chilies have a unique flavor that is hard to match. These peppers provide the heat and the characteristic Chilean flavor.
• Sweet peppers – Aji peppers are spicy on their own. So, we mix in some sweet peppers to help balance this recipe out.
• Roma tomatoes – Tomatoes form the base in this recipe while adding a bit of acidity and body. Roma tomatoes are great for recipes like pebre and homemade salsa because they result in less juice, making them easier to work with.
• White onion – Contributes to the aromatic profile and adds a delightful crunch.
• Oil – Vegetable oil helps to distribute the flavors and adds richness. You can also use avocado oil for a neutral flavor.
• Lemon juice – A bit of freshness is added here while also helping the pebre keep for a bit longer.
• Cilantro – Brings fresh herbal flavor and a beautiful green color.
• Garlic – Fresh garlic adds pungency and depth to this recipe.
• Salt – Helps to balance the acidity and enhance the overall flavor.

How to make homemade pebre

If you’re interested in making your own Pebre at home, you’re in luck. This recipe couldn’t be easier for the home cook to whip up in the kitchen. Here’s how to make it.

*Exact ingredient quantities are listed in the recipe card below.

In a large bowl, whisk together vegetable oil, finely chopped garlic, the juice from a fresh lemon, and salt till just combined.

Add deseeded and diced Roma tomatoes along with diced onion, finely chopped cilantro leaves and finely chopped Aji peppers.

Mix well and season to taste. Serve immediately or allow to rest up to 2 hours for flavors to blend together.

Recipe notes and tips

• If you are using yellow Spanish onions, you can tone down their natural pungency by soaking the diced onions in ice cold water while you prepare the rest of the pebre.
• Use a vegetable chopper to achieve uniform pieces. This actually improves the flavor, too!
• Be sure to pluck the cilantro leaves from the stems before chopping. This step can seem a bit tedious, but it is worth it as the stems can be bitter when chopped.
• Because of the acidity in the tomatoes and the salt, the pebre will begin to naturally break down slightly, increasing the amount of liquid in the bowl. This flavorful juice is a bit of a bonus, and you can use it to flavor recipes like pasta sauce.

Pebre may seem the same as Pico De Gallo or salsa. These two condiments are very similar, but pebre typically has more sweet and herbal flavors. In Northern Chile, it is not uncommon to blend pebre up into a puree for a more “sauce-like” condiment.

Much like salsa, each restaurant, home, family, will prepare it a bit differently to their own liking. Let us know if you try this recipe and any unique variations you may have made.

Other recipes you may like

• Poblano corn relish
• Jalapeno salsa verde
• Banana pepper relish