Pebre (Chilean Salsa)
Pebre (Chilean Salsa)
Pebre (Chilean Salsa)
Pebre (Chilean Salsa)
Pebre (Chilean Salsa)
Pebre (Chilean Salsa)


1 Tbl flour
2 roma tomatoes, halved
1 banana pepper, stemmed & seeded
1 bunch scallion whites, rough chopped
1/2 cup packed cilantro leaves
1 Tbl Sel Gris
6 Tbl White Balsamic Vinegar
1/2 cup Arbequina Extra Virgin Olive Oil, divided

Pebre is a Chilean condiment made from tomatoes, chiles and vinegar. While traditionally served with crusty bread for dipping, we love Pebre lots of other ways. Dollop on grilled chicken or shrimp, use as a dip for empanadas, spoon onto tacos. Pebre is another dish in our long lineup of tuck-in-the-fridge accoutrement that we love to have on hand. 


1.In a small skillet, toast the flour for about 5 minutes or until slightly darkened and giving off a nutty aroma. Move to a bowl to cool.
2.In a food processor, combine the tomatoes, banana pepper, scallion whites, cilantro, Sel Gris, White Balsamic Vinegar and half of the Arbequina Extra Virgin Olive Oil. Pulse to combine, taking care to not process completely smooth. With the machine running, drizzle in the remaining olive oil. This will work to emulsify the sauce.
3.Pour into the bowl with the flour and stir to combine. Allow to sit for 5 minutes before tasting.
4. Taste and adjust with more Sel Gris. Serve with a warm baguette for dipping.

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