THE RECIPE JOURNAL · Side Dish
Homemade Pebre Sauce
This zesty and fresh sauce is a staple in Chilean cuisine, perfect for adding a burst of flavor to your meals. Made with simple ingredients, it’s quick to prepare and brings a bright, tangy kick to everything from grilled meats to bread.
FROM THE KITCHEN • Homemade Pebre Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the aji pepper in hot water for about 15 minutes, then drain it well. In a food processor, combine the tomato, onion, and cilantro. Add the garlic and pulse a few times to mix everything together. Toss in the drained pepper, then pour in the lime juice, red wine vinegar, and olive oil. Blend everything until you reach the texture you like. Give it a taste and season with salt and pepper to your liking. Before serving, stir the sauce once more and sprinkle some sliced jalapeno on top for an extra kick.
Why you’ll love it
This sauce bursts with fresh, zesty flavors that brighten up any meal. It’s easy to make with just a few simple ingredients and adds a vibrant, spicy kick that complements many dishes. Plus, it’s a great way to bring a taste of Chilean cuisine to your table.
How to serve
This sauce is perfect as a topping for grilled meats, seafood, or roasted vegetables. It also works great as a dip for bread or tortilla chips. Try it alongside empanadas or spread it on sandwiches to add a fresh, tangy twist.
Storage & leftovers
Store the sauce in an airtight container in the refrigerator. It will keep fresh for up to a week. Stir well before each use, as the ingredients may settle or separate over time. Avoid freezing to maintain its bright, fresh flavor.
