My take on pebre, the Chilean salsa. Mine uses a rehydrated aji pepper. This is delicious served with bread or alongside eggs, meats, fish, or cheese.
  • Preparation:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
  2. Step 2

    Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
  3. Step 3

    Stir pebre to combine. Top with sliced jalapeno before serving.