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Pebre (Chilean Chilli Salsa)

Pebre (Chilean Chilli Salsa) is a traditional Chilean recipe for a classic spicy salsa made with tomatoes, coriander, onion, garlic, chillies and canelo spice. This is typically counted amongst the hottest restaurant-style curries. The full recipe is presented here and I hope you enjoy this classic Chilean version of: Chilean Chilli Salsa (Pebre).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Makes:

750ml

Rating:

Tags : Chilli RecipesSpice RecipesChile Recipes

In truth there are as many versions of pebre as there are chefs. This is a 'country' version that uses the local spice 'canelo', the ground, peppery, bark of Drimys winteri as a peppery ingredient. Typically, Aji Chileno is used, but for my wife I typically use yellow habaneros. In terms of flavour, sriracha can be substituted (not authentic, but tastes similar). There is also debate about the use of tomatoes, some do use it some don't. This 'country' version uses canelo as the hot spice, but you could substitute with ground black pepper or hot chilli powder for extra kick.

Ingredients:

1/2 red (or white) onion, finely chopped
1 large tomato, finely chopped
1 small bunch coriander (about 40g/1.5 oz), leaves and small stems finely chopped
3 to 4 large garlic cloves, minced
3 tbsp good quality red wine vinegar
1 1/2 tbsp finely minced chillies (or substitute a spicy red chili sauce)
1/2 tbsp olive oil
1 tsp ground canelo bark (or substitute black pepper or chilli powder)
1/2 tsp fine sea salt (or to taste)

Method:

Combine everything (except the water) together in a medium sized bowl. Mix thoroughly together.

Now add just enough cold water to barely cover the contents of bowl.

Mix everything together once more, cover the bowl then transfer to your refrigerator and chill for a few hours to allow all of the flavors meld.

This is best eaten the day it is made.