Cilantro Sauce (Pebre)
Pebre, Chile’s answer to chimichurri, is similar to its Argentinian cousin but is made with cilantro, rather than fresh parsley, and often contains diced tomatoes. It’s typically served with grilled meats and Chilean hallulla bread, or as a dip for empanadas.
Ingredients
- 2 cups packed fresh cilantro leaves (about 1 large bunch, stemmed), very finely chopped
- ¼ cup finely diced sweet or red onion
- 1 plum tomato, finely diced
- 1 clove garlic, finely chopped or pressed
- 2 tbsp sunflower oil or other neutral oil
- 2 tsp white wine vinegar
- ¼ tsp salt
- 1 green chili, seeded and finely chopped (optional)
Instructions
- In a bowl, combine all ingredients. Stir in up to 3 tbsp water to thin as desired.
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