Chilean Pebre Sauce Recipe

Cilantro: Fresh cilantro adds a bright, citrusy flavor to the sauce.

Parsley: Fresh parsley provides a slightly peppery and earthy taste.

Green onions: These add a mild, fresh onion flavor.

Tomato: A medium tomato adds juiciness and a slight sweetness.

Green chili: A small green chili gives the sauce a subtle heat.

Garlic: Minced garlic adds a pungent, aromatic depth.

Olive oil: This serves as the base, adding richness and helping to meld the flavors.

Red wine vinegar: Adds acidity and a slight tang to balance the flavors.

Salt: Enhances the overall taste.

Pepper: Adds a touch of heat and depth.

When chopping cilantro and parsley, use a sharp knife to avoid bruising the herbs, which can cause them to lose their vibrant color and fresh flavor. For the green onions, slice them thinly to ensure they blend well with the other ingredients. When dicing the tomato, remove the seeds to prevent the sauce from becoming too watery. Finely chop the green chili to evenly distribute its heat throughout the sauce. Letting the mixture sit for at least 30 minutes is crucial as it allows the flavors to meld together, creating a more cohesive and flavorful pebre sauce.

• fresh cilantro - Substitute with fresh basil: Basil offers a different but equally fresh and aromatic flavor that complements the other ingredients well.

• fresh parsley - Substitute with fresh mint: Mint provides a refreshing and slightly sweet taste that can enhance the overall flavor profile.

• green onions - Substitute with shallots: Shallots have a milder and sweeter taste compared to green onions, adding a subtle depth to the sauce.

• tomato - Substitute with red bell pepper: Red bell pepper adds a sweet and slightly tangy flavor, along with a similar texture to diced tomatoes.

• green chili - Substitute with jalapeño: Jalapeño offers a similar level of heat and a comparable flavor profile.

• garlic - Substitute with shallot: Shallots can provide a milder, sweeter flavor that still adds depth to the sauce.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor that won't overpower the other ingredients.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and a slightly fruity flavor that can complement the sauce.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the sauce.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• To store your Chilean Pebre Sauce, transfer it to an airtight container. Glass jars with tight-fitting lids work best to maintain the freshness of the cilantro and parsley.
• Place the container in the refrigerator. The sauce will stay fresh for up to 5 days. The flavors will continue to meld, enhancing the taste over time.
• If you plan to keep the sauce for a longer period, consider freezing it. Pour the Pebre Sauce into ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag or container.
• When ready to use, thaw the desired amount in the refrigerator overnight or at room temperature for a few hours. Stir well before serving to reincorporate the olive oil and red wine vinegar.
• Avoid reheating the sauce as it is best enjoyed fresh or at room temperature. Reheating can alter the texture of the tomato and green onions.
• For an extra burst of freshness, add a handful of freshly chopped cilantro and parsley after thawing. This will revive the vibrant flavors of your Chilean Pebre Sauce.

• Gently warm the pebre sauce in a small saucepan over low heat. Stir occasionally to ensure even heating and to prevent the cilantro and parsley from wilting too much. This method preserves the fresh flavors while bringing the sauce to a pleasant temperature.

• If you prefer a quicker method, microwave the pebre sauce in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plate to retain moisture. Heat on medium power in 15-second intervals, stirring in between, until the sauce reaches the desired temperature.

• For a more integrated flavor, you can reheat the pebre sauce by adding it to a warm dish. For instance, if you're serving it with grilled meat or vegetables, simply spoon the sauce over the hot food and let the residual heat warm the sauce.

• If you want to maintain the fresh, vibrant taste of the pebre sauce, consider serving it at room temperature. Remove it from the refrigerator about 30 minutes before serving to allow it to come to room temperature naturally. This method ensures the herbs and tomato retain their fresh texture and flavor.

• For a unique twist, you can reheat the pebre sauce by placing it in a heatproof bowl and setting it over a pot of simmering water (double boiler method). This gentle heating method helps maintain the integrity of the fresh ingredients while warming the sauce evenly.

• Mixing bowl: A large bowl to combine and mix all the ingredients together.

• Chopping board: A sturdy surface to chop the cilantro, parsley, green onions, tomato, and green chili.

• Chef's knife: A sharp knife to finely chop the herbs, vegetables, and garlic.

• Measuring cups: To accurately measure the cilantro, parsley, and olive oil.

• Measuring spoons: To measure the red wine vinegar and seasonings.

• Garlic press: An optional tool to easily mince the garlic cloves.

• Mixing spoon: A spoon to mix all the ingredients together thoroughly.

• Serving bowl: A bowl to serve the pebre sauce once it has rested and the flavors have melded.

Pre-chop ingredients: Chop the cilantro, parsley, green onions, tomato, green chili, and garlic in advance and store them in airtight containers.

Use a food processor: Quickly blend the cilantro, parsley, green onions, and garlic in a food processor to save chopping time.

Batch preparation: Make a larger batch of pebre sauce and store it in the fridge for up to a week.

Pre-mix liquids: Combine the olive oil and red wine vinegar in a jar and shake well before adding to the mixture.