Chilean Cilantro Salsa Pebre Recipe

Ignite your taste buds with this vibrant Chilean Cilantro Salsa Pebre! Inspired by Maria Baez Kijac's "The South American Table," this recipe offers a customizable heat level to suit your preference – from mildly spicy to fiery hot. Perfect as a refreshing accompaniment to grilled meats, chicken, or seafood, this salsa bursts with fresh cilantro, zesty lime, and a hint of fiery jalapeño. Easily adjustable to your spice tolerance, this pebre is a must-try for any South American cuisine enthusiast or adventurous home cook. Optional: Add a diced tomato for extra freshness!

Prep Time 15 mins
Cook Time 128 mins
Calories 46.9 kcal
Protein 0g
Rating 4.5 (13 Reviews)
Chilean Cilantro Salsa Pebre 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chilean Cilantro Salsa Pebre

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How to Make Chilean Cilantro Salsa Pebre

  1. In a medium bowl, mash 2 cloves garlic with 1/2 teaspoon salt and 1/4 teaspoon black pepper until a paste forms.
  2. Whisk in 1/4 cup olive oil and 2 tablespoons red wine vinegar until emulsified.
  3. Combine 1/2 cup chopped green onions, 1-2 jalapeños, finely chopped (remove seeds for less heat), 1 cup packed fresh cilantro, and 1 tablespoon water in a blender.
  4. Pulse until finely minced but not pureed, approximately 10 seconds.
  5. Gently stir the blended mixture into the garlic-oil-vinegar mixture.
  6. Cover the bowl and refrigerate for at least 2 hours (or up to 4 hours) to allow the flavors to meld.
  7. Serve chilled with your favorite grilled protein or as a vibrant topping for tacos or bowls.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

3g

Carbs

0g

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