Pebre[1] is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. Pebre is most commonly spooned on meat, usually from a barbecue. If you add chopped tomatoes it is called Chancho en piedra. It is also used on bread, in lieu of butter, for example on a choripán. In far northern Chile it is used to name a sauce more like Bolivian llajwa.
In Brazil, a similar sauce can be found by the name of Vinagrete (which is less hot than Pebre due to the lack of peppers in it). This sauce is one of the most popular sauces in Brazilian churrascadas.
[edit] References
- ^ Word taken from catalán (1555) "pebre", thus from latín piper, -eris - Coromines, Breve diccionario etimológico de la lengua Castellana ISBN 9788424913328
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The word PEBRE in Catalonian language (Català) means Pepper (Bell Pepper). The origin of Pebre as a sauce in Chile dates to the arrival of catalonian engineers and highly skilled masons under the supervision of the Italian Architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago,the Rio Mapocho (Mapocho River). Catalonian workers made a simple sauce (salsa) with cilantro, oil, vinegar and salt, called Pebre for its main ingredient the bell pepper. Probably due to the lack of ingredients like pine nuts and roasted almonds this could be a variation of the Romesco salsa, a catalonian bell pepper salsa.
