{"id":25987,"date":"2014-09-04T01:23:18","date_gmt":"2014-09-04T05:23:18","guid":{"rendered":"https:\/\/www.midiariodecocina.com\/chilean-pebre\/"},"modified":"2026-09-07T15:30:12","modified_gmt":"2026-09-07T19:30:12","slug":"chilean-pebre","status":"publish","type":"post","link":"https:\/\/www.midiariodecocina.com\/en\/chilean-pebre\/","title":{"rendered":"Chilean Pebre"},"content":{"rendered":"

This Chilean Pebre<\/strong> recipe is very dear to me, as it brings back many fond memories with my father. When I was about 15 years old, I started making this recipe for him. The funny thing is, I didn’t like it back then and wouldn’t even try it, but my father always gave it his seal of approval. Now it’s something I continue to make for my family and that I enjoy myself.<\/p>\n

When we think of Chilean cuisine, certain flavors immediately come to mind: ground beef empanadas, cazuela, Chilean corn pie\u2026 and, of course, Chilean pebre<\/strong> . That fresh, flavorful, and slightly spicy condiment that’s always on the table and can transform even the simplest bread into a delight.<\/p>\n

It’s usually served in small pieces, as you can see in the first photo, but in some places, like certain “picadas” (popular small restaurants), they serve it ground, and it’s actually quite delicious that way too. It’s commonly served as an appetizer with homemade bread and butter. A real treat.<\/p>\n

\"Chilean<\/a><\/p>\n

 <\/p>\n

Pebre is a fresh salsa or condiment<\/strong> made with cilantro, onion, chili pepper, garlic, tomato, vinegar, oil, and salt<\/strong> . Its flavor is characterized by being fresh, slightly acidic, and with a spiciness that can be adjusted to each family’s taste. But I should mention that in this version of pebre that I’ve been making for years, I also add parsley.<\/p>\n

In Chile it’s served everywhere:<\/p>\n