For a more intense flavor, roast the garlic cloves before adding them to the food processor. Adjust the amount of chile-garlic sauce to control the level of spiciness. Feel free to experiment with other herbs, such as parsley or oregano, to customize the flavor profile. For best results, use the freshest ingredients possible.
Chilean Pebre Sauce
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs 5 mins
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SERVING8 People
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VIEWS15
Embark on a culinary journey to Chile with this vibrant Pebre sauce, a symphony of fresh herbs and zesty flavors. This versatile condiment elevates everything from crusty bread to grilled meats, adding a burst of South American sunshine to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium307 mg
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Sugar1 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine the chopped scallions, quartered tomatoes, cilantro, red wine vinegar, chile-garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor. (5 minutes)
02
StepPulse in short bursts until the mixture reaches your desired consistency. For a chunkier sauce, pulse less; for a smoother sauce, pulse more. (5 minutes)
03
StepTransfer the Pebre sauce to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld together. This step is crucial for developing the sauce's full potential. (120 minutes)
04
StepServe chilled or at room temperature as a condiment with bread, grilled meats, empanadas, or any dish that could benefit from a fresh, zesty kick.
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Please Rate
Darrion Boyer
Jun 30, 2025I added a squeeze of lime juice for extra tang, and it was delicious!
Reginald Bednar
Jun 17, 2025So easy to make, and the flavors are incredible!
Ursula Lockman
May 31, 2025I didn't have chile-garlic sauce, so I used a pinch of red pepper flakes instead, and it worked great.
Ernie Witting
May 18, 2025My family loves this on grilled chicken and steak.
Murray Gislason
May 13, 2025This recipe is fantastic! I've made it several times, and it's always a hit.
Helmer Bruen
May 13, 2025This is my new go-to salsa recipe!