Chilean Salsa (Pebre)

[Kyote]

Chilean Salsa (Pebre)


Ingredients


8 scallions, trimmed, white and green parts thinly sliced
4 fresh aji or serrano peppers, stemmed, seeded, and finely diced
1 medium bunch fresh cilantro, leaves and tender stems chopped
1/2 clove garlic, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
1 tablespoon water
Coarse salt (kosher or sea) to taste


Directions


Step 1
In a medium bowl, combine the scallions, peppers, cilantro, garlic, olive oil, water, and lemon juice. Season to taste with salt. Cover and refrigerate if not using immediately.


Makes 1 1/4 cups

[PitRow]

Sounds yummy. What would be a traditional use for this salsa?

[Kyote]

Sounds yummy. What would be a traditional use for this salsa?

in Chile, Pebre is used on practically everything, and most commonly with bread. We had it most often with traditional warm bread called pan amasado. Pebre is also used on grilled meat, fish, or chicken or with empanadas. The use of pebre is as common as pico de gallo in Mexico or chimichurri sauce in Argentina.

[Kyote]

The word pebre in Catalan means pepper of any type, in this case ají cultivars of chilli pepper. In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.^[2]

The origin of Pebre as a sauce in Chile dates to the arrival of Catalan engineers and highly skilled masons under the supervision of the Italian architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago, the Rio Mapocho (Mapocho River). Catalan workers made a simple sauce (salsa) with cilantro, oil, vinegar and salt, called Pebre for its main ingredient, the ají.