Pebre (Chilean Salsa)

This versatile condiment may look similar to the Mexican pico de gallo, but it is uniquely Chilean and packed with a ton of flavor.


In Chile, pebre (which translates to “pepper”) is commonly eaten with everything from empanadas, grilled steak, to chicken. Or, simply serve it as a dip with toasted French bread for an easy appetizer. If you prefer a tangier or spicier version, this condiment can be personalized to your liking.




  • 3-4 medium sized tomatoes, finely diced
  • 1/2 of a large white onion, finely diced
  • 2 cloves garlic, mashed to a paste
  • 1 large bunch chopped cilantro, stems removed
  • 1 banana pepper, finely diced
  • 1 lemon
  • 1 tsp chili powder
  • 2 tsp white vinegar
  • 2 tsp olive oil




Combine the tomatoes, onions, garlic, cilantro, and banana pepper and mix in a shallow bowl. Juice half the lemon (or more if you prefer) and mix in the chili powder, vinegar, and drizzle with olive oil. Salt & pepper to taste and let sit for 10 minutes, or refrigerate overnight for an even more flavorful pebre.


*Chef’s tip – if you want to take some of the “bite” out of the onion, place the finely chopped onion in a fine-mesh sieve and run it under cold water for a few minutes.