Chilean Cilantro Salsa (Pebre)

Total Time
2hrs 8mins
Prep 8 mins
Cook 2 hrs

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

Ingredients Nutrition


  1. Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
  2. Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
Most Helpful

This is fantastic! I added 2 extra garlic cloves because we love it and used garlic red wine vinegar because I was out of regular red wine vinegar. I think it's I will use 4 cloves of garlic next time. This has the perfect amount of heat to it as well! Not hot (I used 1 ~extremely~ large jalapeño that I seeded) but very pleasantly warm. I put everything in the blender & made it in one step and I turned out beyond delicious. I made mine very smooth because my husband prefers his salsas that way. I had it on grilled chicken last night & scrambled eggs this morning. This would be a great salad dressing too. This is my new favorite sauce.

Lise P. June 07, 2016

Love this Recipe!!!can you say Yummy Yum Yum;) i used lime juice instead of vinegar and made a Salad dressing for my Greens...Delishhhhhh...

cooknsmypassion November 19, 2011