Pebre is a Chilean condiment or sauce made primarily from chopped tomatoes, onions, cilantro, chili peppers (such as ají verde), garlic, oil, and vinegar. The ingredients can vary by region and personal preference. Sometimes, lemon juice or parsley is added. Pebre is typically served as a table salsa alongside bread, grilled meats, empanadas, or as a topping for humitas and other Chilean foods.

The origins of pebre are linked to Spanish colonial influence and local Chilean ingredients. The word “pebre” derives from the Catalan word “pebre,” meaning pepper. The recipe may have developed during the colonial period as a local adaptation of European sauces, such as Italian salsa verde or Catalan romesco, blending with native South American produce like ají chilies.

Pebre became widely popular in the 19th century, particularly among rural communities and at gatherings such as asados (Chilean barbecues). Its popularity expanded in part due to its simplicity, use of readily available ingredients, and versatility.

There are regional variations in Chile. In some areas, pebre is prepared with more emphasis on coriander and onions, while in others, the addition of tomatoes is optional or omitted. A closely related but distinct condiment called “chancho en piedra” is made using a stone mortar and often has a thicker, more rustic consistency.

Pebre is considered an essential part of Chilean cuisine and is commonly found in restaurants and family homes. It is usually prepared fresh and served at room temperature. In 2018, Pebre was recognized by the National Institute of Industrial Property of Chile as part of Chile’s gastronomic cultural heritage. The ubiquity of the condiment emphasizes its role in both everyday meals and special occasions.