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 A paila with pebre. | |
| Type | Condiment |
|---|---|
| Place of origin | Chile |
| Serving temperature | Chilled |
| Main ingredients | Tomato, onion, ají, oil, red wine vinegar, parsley, coriander, salt |
Pebre[1] is a Chilean condiment made with coriander, parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy ají, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa.
- ^ Word taken from catalán (1555) "pebre", thus from Latin piper, -eris - Coromines, Breve diccionario etimológico de la lengua Castellana ISBN 978-84-249-1332-8