🍅 Pebre
Pebre is the everyday Chilean table salsa: finely chopped tomato, onion, coriander and garlic with chili, oil and a splash of vinegar or lemon. It is fresh, herby and mildly to very spicy depending on the chili. It is served with bread, grilled meat, empanadas and seafood.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 ripe tomatoes, finely diced
- 1 large onion, finely chopped
- 1 bunch fresh coriander, chopped
- 2 garlic cloves, minced
- 1–2 hot green chilies, finely chopped
- 2 tbsp olive oil
- 1 tbsp vinegar or lemon juice
- Salt
Method
- Soak the chopped onion in cold water for 5 minutes, then drain to soften its bite.
- Combine the tomatoes, onion, coriander, garlic and chili in a bowl.
- Add the oil, vinegar or lemon juice and salt.
- Stir well and let it rest for 15 minutes so the flavours blend.
- Serve at room temperature with bread or grilled meat.
How to make it lighter
- It is mostly vegetables, so it adds flavour for very few calories; the oil is the main source of kcal.
- Use just one tablespoon of oil and a little more lemon juice for an even lighter salsa.
- Spoon it onto lean grilled meat or fish instead of creamy sauces.
History
Pebre is a staple of Chilean tables and barbecues, and almost every household has its own version, with more or less chili, coriander or onion. Its name is usually linked to the Spanish word for pepper. The salsa is made fresh and, in many homes, put on the table at nearly every meal alongside the bread basket.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pebre and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →