I write a chapter every year in the "Herb of the Year" book published by the International Herb Association. Years ago, I was invited to write a chapter in the book featuring Cilantro/Coriander. In my ramblings through my recipes, I found lots to write about. Then I remembered a wonderful experience from years before, in Valparaiso, Chile. I set out to get that 'recipe down' in truth from a dear friend who lives there. You will want to try this: Pebre ~ Chilean classic recipe ~ packed with flavour and healing goodness!
Cilantro features prominently in this tasty treat, which you will find, goes on and with EVERYTHING!
Of course, you need to be a cilantro 'fan' (and we know that there are some folks who are in the 'no thanks' camp!) Cilantro herb is one powerful healer and a great addition to a healthy life -- if you are able to enjoy it's very specific taste! Cultures the world over are in love with Cilantro ~ here's a post: Cilantro Medicine so you'll learn WHY I teach my clients and well..anyone who will listen, honestly.. that this is a good herb to know.
This should not be confused with Argentina's classic "ChimiChurri" which is made with parsley in the starring role. Here's that recipe from a recent post. ChimiChurri ~ as many Argentine friends contest.. does not contain cilantro. At least the authentic original versions served up in the 'Capital' BA..
Pebre from Chile
I recall the first time I tried this Chilean ‘staple’ and I loved it from the first bite. It was served on a tiny flat bread resembling a hockey puck (in my mind!) That was many years ago, so I needed to refresh my memory to ensure I shared the exact way my friends from Valparaiso make this treat. There are no doubt as many recipes as there are towns, but here’s the one I remember so well and I’m excited to share it with you! Thanks Sandra!~
Pebre ~ Classic Chilean Condiment
Ingredients
- 1 bunch cilantro greens chopped
- 1 medium tomato chopped
- 3 garlic cloves chopped finely
- 1 tablespoon onion or scallions chopped,
- 2-3 tablespoon olive oil
- Sea salt and freshly ground black pepper
- Optional ~ Chili (aji is the classic choice) chopped
- Optional ~ your fave hot sauce, chili flakes etc.
Instructions
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Chop the cilantro greens, tomato, garlic and onion (and chili if using)
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Mix together in a medium sized bowl.
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Add the olive oil (the exact amount is up to you! Mix together well. Add a little more to reach smooth consistency)
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Season to taste. This is best served the same day but will keep for 2 days in the fridge.
Recipe Notes
When I first learned of this 'salsa' that day, many years ago, I made it many times back then, upon my return from Chile. I am so grateful to have re-discovered it in recent years and make it all year long. I hope you will too! Herbal Goodness!
As I mentioned above, there are MANY versions of this delicious 'salsa'/condiment! Some regions leave out the tomato or use green tomatoes. I was taught to use regular onions, but now have heard that there's
a version with green onions (spring onions, scallions). The classic Chilean 'pebre' includes Aji Chileno
There's a red chili paste that I use sometimes, which I substitute for the fresh chilis. Use your own favourite or any chili -- if you are not wanting 'heat', choose a savoury or use a few chili flakes for a small warming effect. This is the recipe but adjust it to suit your own family! I hope you'll try it. It's SO good!
Carol xo
Dawn Yoder
Carol that looks absolutely amazing! I can't wait to try it. I am also one of those who loves cilantro. I'm the only one in my family who doesn't think it tastes like soap! Oh well, more cilantro for me ;)
Carol Little
I hope that you make this and love it as much as I do!!!!
Kathryn
Thanks for this recipe, I can't wait to make it! I did a semester in Valparaiso back in college. Such a beautiful place!
Carol Little
I hope you enjoy it and it brings back memories!!
ChihYu Smith
I love cilantro not I have a new recipe to make. How lovely!
Kari - Get Inspired Everyday!
This looks amazing and right up my alley! I'm not the hugest fan of a lot of parsley so I make my chimichurri with cilantro already, so I definitely need to try this sauce!
Yang
I can't live without cilantro. I will have to try this on a little piece of bread like you described. Sounds lovely!
Annemarie
I'm so excited to find this recipe! We get lots of cilantro in our farm share, and I need new ways to use it. Can't wait to try this.
linda spiker
Peruvean salsa! Who knew. And I would put that on just about anything and everything!
Jean
All the ingredients I love in a recipe! This looks and sounds so refreshing.
Renee Kohley
I've never heard of Pebre, but I love all of those ingredients! I'll definitely try this! Thanks!
Emily
I sure love cilantro and love the chunkiness of this. It's kind of like a chunky salsa - perfect on so many things.
Joni Gomes
Wow so informative! I'm one of those people who love cilantro!!
Tessa Simpson
I can imagine this slathered on SO many things...cilantro is the BEST!!
Anne
I love cilantro! This looks so good, especially since tomatoes are still in season. I'm going to be trying this out real soon!
Megan Stevens
I have never seen this condiment before. I love the ratio of all that cilantro!!
Christina Shoemaker
I never turn down a chance to use cilantro! This looks so fresh and flavorful! Perfect with bread or on top of so many things!
Lindsey Dietz
So, this is sort of like a pico de gallo that's heavy on cilantro? LOVE IT! Cilantro is my favorite herb in the world, so I know I will love this!
Carol Little
I've read that some folks say Pebre is as if ChimiChurri + Pico de Gallo had a baby. LoL.. It varies depending upon how one chops the ingredients. I've made it like it is in pic with a rough chop and it's like a salsa.. but if one chops ingredients more finely, it's not and more like a saucy.. so it's like a saucy salsa.. Hope you try it Lindsey!!