Back Pebre (salsa) Catalan Pebre Spanish Pebre Italian ペブレ Japanese Pebre JV Pebre Slovenian Pebre Swedish
 | This article needs additional citations for verification. (November 2006) |
 A paila with pebre. | |
| Type | Condiment |
|---|---|
| Place of origin | Chile |
| Serving temperature | Chilled |
| Main ingredients | Tomato, Onion, Ají Pepper, Oil, Red Wine Vinegar, Parsley, Coriander, Salt |
Pebre[1] is a Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa.
- ^ Word taken from catalán (1555) "pebre", thus from Latin piper, -eris - Coromines, Breve diccionario etimológico de la lengua Castellana ISBN 978-84-249-1332-8
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search