Chilean Pebre Sauce

Pebre sauce is sort of like the pico de gallo for Chilean barbecue – a simple fresh salsa with a ton of flavor. It’s delicious with grilled meats, whether beef steak, chicken, or pork. Or serve it atop toasted bread for a quick-to-make, yet surprisingly flavorful appetizer or as a side to tortilla chips instead of your everyday salsa. Its simplicity makes this a real go-to well beyond its Chilean roots.

Chilean Pebre Sauce

The heat in this recipe comes from jalapeño peppers, so there’s a decent, yet still family friendly, sizzle here. Though feel free to adjust the chili pepper used. Serrano peppers can provide a nice heat uptick while a poblano or Anaheim pepper can turn down the sizzle.

Like this recipe? You’ll love these too:

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  • Homemade Hoisin Sauce: Great for Asian food, but don’t overlook this recipe for BBQ.
  • Ajvar Sauce: Sweet, tangy, and smoky – delicious on sandwiches or as a dip.

Chilean Pebre Sauce

Chilean Pebre Sauce

Delicious with grilled meats or as a dipper
5 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 27 kcal


  • 1 large tomato seeded and chopped (approximately 1 to 1 1/4 cups)
  • 1 jalapeño pepper diced
  • 1 scallion chopped fine
  • 1 clove garlic minced
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 bunch cilantro leaves chopped (approximately 1/4 cup unpacked)
  • Pinch salt more to flavor
  • Pinch black pepper more to flavor


  • Add all ingredients to a bowl and stir to combine. Use immediately.


The olive oil, red wine vinegar, salt, and pepper can be adjusted to taste once combined. If you prefer a salsa with a little more liquid without the extra tang of vinegar, add small amounts of water to get to your desired consistency.


Calories: 27kcalCarbohydrates: 2gProtein: 0.4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 3mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 358IUVitamin C: 9mgCalcium: 7mgIron: 0.2mg
Keyword Jalapeno Pepper
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UPDATE NOTICE: This post was updated on June 25, 2022 to include new content.
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Thanks for the recipe.