Pebre is a Chilean fresh herb sauce made from cilantro, parsley, tomato, onion, jalapeño, garlic, olive oil, and red wine vinegar — ready in 15 minutes with no cooking required. It works as a burger topping, a dip, or a spoonable condiment alongside grilled meats, and it costs almost nothing to make from ingredients most kitchens already have.
The short version of why this works
Two things matter here: how finely you chop and how long you wait. Fine chopping — especially the onion and garlic — means every bite has even flavor instead of a sharp raw chunk in one mouthful and nothing in the next. The 15-minute rest after mixing is not optional padding; it’s when the salt draws moisture out of the tomatoes and onion, the vinegar softens the raw edge of the garlic, and everything loosens into an actual sauce rather than a pile of chopped vegetables. Skip the rest and it tastes flat and separate. Give it the time and it comes together on its own.
Mistakes to avoid
- Using dried herbs instead of fresh: Dried cilantro and dried parsley taste like dust here — this sauce is built entirely around fresh herb flavor. If you can only find one fresh herb, double it rather than substituting dried for the other.
- Not draining watery tomatoes: If your tomatoes are very ripe or seedy, the sauce turns soupy fast. Dice them, let them sit in a strainer for a few minutes, and discard the excess liquid before adding them to the bowl.
- Adding too much vinegar upfront: The acidity sharpens as the sauce sits. Start with the full tablespoon called for, taste after the rest period, and only add more then — not before.
- Skipping the salt on the onion: Raw onion stays harsh unless it gets time with salt. If your onion is particularly pungent, toss the chopped onion with a pinch of the salt and let it sit for five minutes before combining everything. It takes the bite down noticeably.
- Refrigerating it immediately: Cold kills the brightness of fresh herbs fast. Let the sauce rest at room temperature as directed, then refrigerate only if you’re not serving it within the hour. Serve it at room temperature, not cold from the fridge.
Make-ahead notes
Pebre is best the day it’s made, but it holds in an airtight container in the refrigerator for up to 2 days — the herbs will darken slightly and the tomatoes will continue releasing liquid, so drain off any pooled liquid and give it a stir before serving. Do not freeze it; the herbs turn black and the tomatoes become mushy. If you want to prep ahead, chop everything and store the dry ingredients (herbs, onion, garlic, jalapeño) separately from the tomatoes, then combine with the oil, vinegar, and salt about 30 minutes before you plan to serve.
Chilean Pebre Sauce
Ingredients
- 1 cup fresh cilantro leaves finely chopped
- 1 cup fresh parsley leaves finely chopped
- 2 tablespoons extra virgin olive oil high-quality
- 1 tablespoon red wine vinegar
- 2 medium tomatoes diced
- 1 small onion finely chopped
- 1 medium jalapeño pepper seeded and minced
- 3 cloves garlic minced
- 1 teaspoon sea salt to taste
- 1 teaspoon ground black pepper to taste
Instructions
- Begin by preparing all your fresh ingredients, ensuring your herbs are finely chopped and aromatic.
- In a medium-sized bowl, combine the chopped cilantro, parsley, diced tomatoes, and finely chopped onion.
- Add the minced jalapeño and garlic into the mixture, allowing their flavors to meld beautifully with the herbs under a gentle stir.
- Pour in the extra virgin olive oil and red wine vinegar, stirring until the mixture is thoroughly coated. The aroma should be fresh and invigorating.
- Season with sea salt and freshly ground black pepper to your taste, ensuring balanced seasoning.
- Cover the pebre and let it sit at room temperature for at least 15 minutes to allow the flavors to harmonize, enhancing the richness of the overall taste.
Notes
Nutrition
FAQ
Can I use white wine vinegar or apple cider vinegar instead of red wine vinegar?
Yes — white wine vinegar is the closest swap and works well. Apple cider vinegar has a slightly fruity edge that reads a little different but is still good; just use the same amount and taste after the rest period.
I don’t like cilantro. Can I just use all parsley?
You can use all parsley and the sauce will still work. It will taste more grassy and less bright, so add a small squeeze of fresh lime juice to compensate for the flavor the cilantro was providing.
How hot is this with one jalapeño?
With the seeds removed, one jalapeño gives mild background heat that most people won’t find spicy. If you want more heat, leave some seeds in or swap in a serrano; if you want none, a small green bell pepper gives the flavor without any burn.
Can I use this as a burger topping?
It’s genuinely one of the best things you can put on a grilled beef burger — the acidity cuts through the fat the same way a good relish does. Drain off excess liquid first so the bun doesn’t go soggy, and spoon it on right before serving.