Pebre

Name: Pebre
Prep time: 15 min
Total time: 30 min
Ingredients: 3 tomatoes, peeled, finely diced; ½ onion, very finely chopped; 1 bunch coriander leaves, finely chopped; 2 green chilli, finely chopped; 1 clove garlic, crushed; 3 tbsp olive oil; 1 tbsp wine vinegar; ¾ tsp salt

Vegetarian

Chile's everyday table salsa of finely chopped tomato, onion, plenty of cilantro and green chilli with olive oil and a dash of vinegar — spooned onto bread, sopaipillas and grilled meat.

Pebre is a Chilean condiment, ready in about 30 minutes and made with tomato and coriander leaves. It serves 6 and is rated beginner to cook.

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Prep: 15 min
Cook: 0 min
Rest: 15 min
Total: 30 min
Serves: 6
Level: Beginner
Calories: 78

Ingredients

6 servings

3 (360 g) Tomatoes (opens in a new tab), peeled, finely diced
½ (55 g) Onion (opens in a new tab), very finely choppedRinse under cold water to soften its bite.
1 bunch (50 g) Coriander leaves (opens in a new tab), finely chopped
2 (12 g) Green chilli (opens in a new tab), finely choppedAjí verde or ají cristal.
1 clove (4 g) Garlic (opens in a new tab), crushed
3 tbsp (40 g) Olive oil (opens in a new tab)
1 tbsp (15 g) Wine vinegar (opens in a new tab)Swap: Lemon juice
¾ tsp (4.5 g) Salt (opens in a new tab)

Equipment

Method

1
Step 1
To peel the tomatoes (opens in a new tab), score a cross in the base, dip in boiling water for 20–30 seconds until the skin starts to curl, then cool in cold water and slip off the skins.
- 3 min
- high heat
- Saucepan (opens in a new tab)
2
Step 2
Chop the tomato (opens in a new tab), onion (opens in a new tab), cilantro (opens in a new tab) and chilli very finely by hand and mix in a bowl with the garlic (opens in a new tab).
How it looks · Photo: Christina & Peter on Pexels
3
Step 3
Stir in the olive oil (opens in a new tab), vinegar and salt and leave 15 minutes for the flavours to blend.
- 2 min

About this dish

Origin: Chile · Well documentedMore food from Chile
Dish: Lunch · Dinner · Snack · Condiments, chutneys & relishes · Dips & spreads
Cooking method: No-cook, Raw
Taste: fresh, herby, spicy (chilli heat), tangy
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for: Make-ahead · Budget-friendly · Everyday
Cook more with: Tomato · Coriander leaves · Onion · Green chilli · Garlic · Wine vinegar
Techniques: Boiling

Allergens

May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

78 kcal per serving

Calculated

1 serving ≈ 90 g · recipe makes 6

Where the energy comes from

Protein 4%
Carbohydrate 19%
Fat 76%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	78 kcal	87 kcal
Protein	0.9 g	1 g
Carbohydrate	3.9 g	4.3 g
Net carbohydrate	2.8 g	3.1 g
Sugars	2.1 g	2.4 g
Added sugars	0 g	0 g
Fibre	1.2 g	1.3 g
Fat	6.9 g	7.7 g
Saturated fat	1 g	1.1 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	299 mg	332 mg
Salt equivalent	0.7 g	0.8 g

Vitamins & minerals per serving

Potassium: 210 mg
Calcium: 16 mg
Iron: 0.4 mg
Magnesium: 10 mg
Vitamin A (RAE): 54 µg
Vitamin C: 16 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 16 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Traditionally made in a clay bowl (a pocillo) and served with a spoon so everyone helps themselves.

Serve with

With marraqueta bread, sopaipillas, empanadas and asado.

Storage

Refrigerate up to 2 days.

Variations

Chancho en piedra (Chile): Pounded in a stone mortar, with more tomato and garlic.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Tomato, peeled, finely diced3 piece · 360 g

Used in steps 1, 2

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

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