Experience the vibrant flavors of Chile with this Pebre recipe, a lively salsa that bursts with freshness. Rehydrated aji pepper adds a unique depth, making it the perfect accompaniment to grilled meats, crusty bread, or your favorite cheese.

Follow The Directions

01

Step

15 mins

Rehydrate the Aji Pepper: Submerge the seeded aji pepper in hot water and let it soak for 15 minutes to soften. Drain thoroughly. (Time: 15 minutes)

02

Step

2 mins

Combine and Pulse: In a food processor, combine the quartered Roma tomato, onion, and cilantro. Add the peeled garlic clove and pulse a few times to roughly chop the ingredients.

03

Step

5 mins

Blend to Perfection: Add the drained and rehydrated aji pepper, lime juice, red wine vinegar, and extra-virgin olive oil to the food processor. Blend until the mixture reaches your desired consistency – whether you prefer it chunky or smooth.

04

Step

1 mins

Season and Stir: Season the pebre generously with salt and pepper to taste. Stir well to ensure all the flavors are evenly distributed.

05

Step

1 mins

Garnish and Serve: Transfer the pebre to a serving dish and garnish with thinly sliced jalapeno pepper for an extra kick. Serve immediately and enjoy the fresh and vibrant flavors.

For a milder flavor, remove the seeds and veins from the jalapeno before slicing.
Adjust the amount of lime juice and red wine vinegar to suit your taste preferences.
Pebre is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.

Adela Reichert

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