Take a trip to South America and you’ll likely encounter a condiment called “Pebre” in many local eating establishments. Pebre is a Chilean condiment made with fresh aji chili peppers, olive oil and more. The locals use it to spread over bread, as a dipper, or as a compliment to chicken or other protein dishes.
Pebre is one of those condiments that varies from region to region, so wherever you go you’re likely to encounter an interesting local variation. Because of this, it is a very forgiving dish, allowing you to add or subtract ingredients to your own preferred tastes. And isn’t that the true mark of a great recipe? It must allow for some level of adjustment.
I think it’s a fun and easy recipe to prepare. Just toss your ingredients in a blender and you’re off. Here is a version that I personally enjoy.
Pebre Recipe with Aji Chili Peppers
- 5 Aji Chili Peppers, chopped (we used Aji Amarillos)
- 1/2 small onion, chopped
- 4 cloves garlic, lightly pan roasted
- 1/4 cup chopped cilantro
- 2 tablespoons white wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- Add all ingredients to a food processor, but reserve about 1/2 of the olive oil.
- Blend until mixture begins to smooth.
- Slowly drizzle in remaining olive oil and blend to your desired consistency.
- Refrigerate about 2 hours to allow flavors to mingle.
I have a video version of this recipe on the main site. Check out the Pebre Video Recipe.