Often referred to as Chilean salsa and being the most popular condiment in the country, the versatile pebre is a staple in Chile. It is created with a combination of spicy and crunchy ingredients, with the addition of fragrant fresh herbs doused in a sour vinegar coating.

Most common elements in pebre are garlic, traditional spicy aji peppers, cilantro, onions, vinegar or lemon juice, olive oil, and occasionally tomatoes. All of the ingredients are chopped, thoroughly mixed, and shortly rested, allowing the flavors to blend.

Pebre is best served freshly prepared, but can be kept in the fridge for a short period. The main characteristic of pebre is that no variation is like the other. Each restaurant or Chilean household has their unique and favorite version in which the ingredients are often swapped, and proportions may vary.

Depending on the choice of ingredients and amounts used, its texture can range from chunky and texturally diverse to the more sauce-like, liquid versions. Chilean tradition suggests that pebre can be served with almost anything. Whether complementing meat, scrambled egg, grilled chorizo, plain vegetable dishes, or served as a dip for empanadas, sopaipillas, and bread rolls, it is an omnipresent accompaniment during any Chilean meal.