rodolfo guzmán's pebre
Pebre is the most ubiquitous condiment in Chile. A cross between pico de gallo and chimichurri, it has the freshness of the former and the pucker of the latter. It’s served as a starter to any meal, with fresh bread, sopaipillas, or empanadas, spooned over meat, stirred into soups or on top of humitas and choripan—it’s at the heart of Chilean food. (I especially like it on eggs.)
There are infinite versions, but most include some combination of tomatoes, aji peppers, cilantro, onion, olive oil and vinegar. One of my favorite recipes comes from acclaimed chef Rodolfo Guzmán, who is better known for his pioneering gastronomy of Chilean indigenous cuisine at upscale Boragó. But even in this basic recipe, Rodolfo’s take is nuanced and balanced. He ditches the onion, emulsifies the salsa, and uses a tablespoon of flour to thicken it. The result is smooth, spicy, acidic—and great on everything.
Rodolfo Guzmán’s Pebre
Adapted from Saveur.
The original recipe calls for six tablespoons of distilled white vinegar, but I think three tablespoons is more than enough. I’ve made that change below, but please feel free to taste and adjust as desired. If you can’t find aji or banana pepper, use jalapeño or another kind of chile; it won’t be as traditional, but it’s still very good.
Serves 4-6.
INGREDIENTS
1 tablespoon all-purpose flour
1/2 cup packed cilantro leaves
1 tablespoon kosher salt
2 vine-ripe tomatoes, cored and roughly chopped
1 green aji cristal chile or 1/2 banana pepper, stemmed and seeded
1/2 cup olive oil
3 tablespoons distilled white vinegar
METHOD
In a small skillet, stir the flour over medium heat until lightly toasted, about 5 minutes. Transfer to a bowl and let cool. In a blender or food processor, combine the cilantro, salt, tomatoes, and chile. With the machine on, slowly drizzle in the olive oil until the vegetables emulsify into a smooth sauce. Scrape the sauce into the bowl with the toasted flour and add the vinegar. Stir to combine the ingredients and then let stand for 5 minutes to allow the flour to thicken the pebre before serving.