Chilean Tomato and Pepper Sauce (Pebre) Recipe | SAVEUR

Chilean Tomato and Pepper Sauce (Pebre)

Chilean Tomato and Pepper Sauce (Pebre)

Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green ajè cristal chiles, but you can substitute banana peppers to mimic their very mild, floral heat. Get the recipe for Chilean Tomato and Pepper Sauce (Pebre) »

Justin Walker

Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green ajè cristal chiles, but you can substitute banana peppers to mimic their very mild, floral heat.

Featured in: All Eyes on Santiago

Chilean Tomato and Pepper Sauce (Pebre)
Distantly related to Mexican salsa, this mildly hot sauce is an emulsified blend of tomatoes, ajè cristal chiles or banana peppers, cilantro, and vinegar.
serves 4-6

Ingredients

1 tbsp. all-purpose flour
12 cup packed cilantro leaves
1 tbsp. kosher salt
2 vine-ripe tomatoes, cored and roughly chopped
1 green ajé cristal chile or 12 banana pepper, stemmed and seeded
12 cup olive oil
6 tbsp. distilled white vinegar

Instructions

In a small skillet, stir the flour over medium heat until lightly toasted, about 5 minutes. Transfer to a bowl and let cool. In a blender, combine the cilantro with the salt, tomatoes, and chile. Then, with the machine on, slowly drizzle in the olive oil until the vegetables emulsify into a smooth sauce. Scrape the sauce into the bowl with the toasted flour and add the vinegar. Stir to combine the ingredients and then let stand for 5 minutes to allow the flour to thicken the salsa before serving.