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Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji  peppers. Pebre is most commonly spooned on meat, usually from a barbecue. If you add chopped tomatoes it is called Chancho en piedra. It is also used on bread, in lieu of butter, for example on a choripán. In far northern Chile it is used to name a sauce more like Bolivian llajwa.

In Brazil, a similar sauce can be found by the name of Vinagrete (which is less hot than Pebre due to the lack of peppers in it). This sauce is one of the most popular sauces in Brazilian churrascadas.
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Food, Condiments, Salsa, Chilean Cuisine
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review by . March 29, 2010
posted in Gourmand
Exotic Food Review: Chilean Pebre
      Visit my blog if you like as I wrote about this in my last blog entry: www.capscave.com      Ever heard of Chilean Pebre? Most people never have. I was at the Eagle Rock & Roll farmers market and there was this vendor creating Chilean Pebre and I said to myself, "What the heck is that?" So with my curious tastebuds I went to buy some and looked at the ingredients: cilantro, lime, grapeseed oil, serrano chile, sea salt. Wow! This stuff is …
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