PEBRE (Chilean hot sauce, about 2 cups)


Pebre means pepper in Catalan, and pebre arrived in Chile with the Catalan engineers and masons who worked on the Tajamares de Santiago, a series of cutwaters and waterworks that direct the Rio Mapocho where it intersects the city of Santiago. There are numerous versions of pebre, some of which include tomatoes and cilantro. It is ubiquitous at Chilean dinner tables, and is served with everything from grilled meats to a crust of bread.

3 tablespoons extra-virgin olive oil

1 tablespoon spicy brown mustard

1 tablespoon white vinegar

1 tablespoon lime juice (about 2 limes)

1 red onion, diced small

2 scallions, diced

2 teaspoons Tabasco sauce or the hot sauce of your choice

1 tablespoon minced garlic

salt and freshly ground black pepper to taste

1. Stir the oil into the mustard. Add the vinegar and lime juice, and stir well.

2. Add the red onion, scallion, Tabasco sauce and garlic and mix again. Season with salt and pepper to taste. This will be a rather thick sauce. Will keep, covered and refrigerated, 4 to 6 weeks.

from Chris Schlesinger and John Willoughly, The Thrill of the Grill

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