Pebre (Chilean Salsa)

I only have three weeks left here in Chile so I have to take advantage of the awesome fruit/veggie/everything market that happens every Friday just a block from my apartment.  It’s summer here so everything is insanely cheap.  Really, it’s insane.  How much do you think all the food pictured above cost?  We got some cherries, some nectarines, tomatoes, like 4 pounds of avocados, some mushrooms, green onions, cilantro, chili peppers, onions…Probably like $50 right?  Especially since it’s all organic and locally grown?

Try closer to $10.

While your jealousy abates, join me in a recipe for a staple food here known as pebre.  Basically, it’s Chilean pico de gallo.  A fresh salsa that they put on everything here.  Even on bread.  Sounds weird.  Tastes great.

I made a huge batch today for a barbecue we’re having this weekend.  It’s a goodbye barbecue but I didn’t think tears made a good topping for grilled meat so I decided to make pebre.  This is what I used:

Like…10 small tomatoes.  Or 5 large tomatoes

1 large white onion

4 chili peppers

2 lemons (juiced)

5 tbls chopped, fresh cilantro

1 tbls olive oil

Chop all ingredients, mix together, blend if desired.  This can be served chunky, like a salsa, or I used a hand-blender thing (technical term) to make it into more of a sauce.  Either way, it’s good.  That’s the whole process!  Eat it on bread, chips, hot dogs, pizza…or, ya know, anything!  Enjoy these remaining photos that have nowhere to go.

finished product.


Sausage, peppers and onions

So I finally made the sausage and peppers.  After much turmoil, what with forgetting the peppers the first time and then the general sh*tstorm that was my shrimp situation it’s nice to finally make the dish and guess what…it tastes good too.  What a great thing.

I adapted the recipe from Giada DeLaurentis’s Sausage, Onions and Peppers (found here:  As usual I can’t find all the required ingredients here in Chile so I had to improvise.  I actually asked Giada on Twitter if I could substitute the Italian sausage for chorizo and she was like “OMG, Mel, yes!  I’m so glad we’re Twitter friends you’re an inspiration.”  I might be paraphrasing.  Anyway, here’s the recipe I used.

1/4 cup EVOO

1 lb chorizo

2 red bell peppers, sliced

2 yellow onions, sliced

1 tsp salt

1 tsp black pepper

1 tsp dried oregano leaves

1 tsp dried basil (fresh basil if you can find it, for sure)

4 cloves garlic, chopped

1 cup tomato sauce (Yeah…this was kind of an accident.  The recipe calls for 2 tbls…whoops.)

1 cup Vino Dulce or “sweet wine” ( I did some research to replace the Marsala wine called for in the recipe, you can also use port wine.)

2 tomatoes, diced

So first you need to heat the oil in a really big saucepan on medium heat.  Add the sausage until it browns, about 10 minutes.  Remove the sausage, drain and set aside but leave the oil in the pan on medium heat.  Add the onions, peppers, salt and pepper to the oil and allow them to cook for about 5 to 10 minutes.  Add the oregano, basil and garlic and cook for 2 more minutes.

Add the tomato sauce and stir.  Add the sweet wine and tomatoes, stir to combine and make sure you get the little browned bits at the bottom of the pan.  Bring to a simmer.

it has a monk on it, so you know it’s good.

Cut the browned sausages into slices.  Add the sausages back to the pan and stir to combine.  Let the sauce thicken for about 20 minutes.  It’s gonna be good!

Giada says you can serve it with fresh rolls of bread, sandwich style, which sounds great.  I just ate it on its own tonight because in my excitement about remembering the peppers during this grocery trip I forgot to buy bread.  It was great on its own too.  Buen provecho!