Pebre is a
Chilean condiment made of
and/or
parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
, chopped onion, vinegar, a neutral oil, ground or pureed spicy
aji
Aji or AJI may refer to:
Location
* Aji (town), Tieling County, Liaoning, China
* Aji Island, Miyagi Prefecture, Japan
*Aji, Kagawa, Kagawa Prefecture, Japan
* Aji River (disambiguation), rivers with the same name
Other
* Aji (Go), a latent t ...
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
Llajua or llajwa () is a Bolivian chili sauce prepared from ''locotos'' (''Capsicum pubescens'') hot chili peppers, and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste ...
.
History
The word ''pebre'' in
Catalan
Catalan may refer to:
Catalonia
From, or related to Catalonia:
* Catalan language, a Romance language
* Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia
Places
* 13178 Catalan, asteroid #1 ...
means pepper of any type, in this case ají cultivars of
chilli pepper. In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.
[Sebastian de Covarrubias Orozco, Tesoro de la lengua castellana o española ]
The origin of Pebre as a sauce in Chile dates to the arrival of
Catalan
Catalan may refer to:
Catalonia
From, or related to Catalonia:
* Catalan language, a Romance language
* Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia
Places
* 13178 Catalan, asteroid #1 ...
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). Catalan workers made a simple sauce (salsa) with cilantro, oil, vinegar and salt, called Pebre for its main ingredient, the
ají.
Similar International Variations
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
churrascos.
In Mexico, a similar sauce called
pico de gallo is commonly used for
cochinita pibil tacos, among other preparations. Like pebre, pico de gallo is also made with onion, coriander and tomato.
In the
Dominican Republic, there is a similar sauce called
wasakaka, which usually contains lime or sour orange juice.
See also
*
Pico de gallo
*
Vinagrete
*
List of tomato dishes
References
Chilean condiments
Chili pepper dishes
{{Condiment-stub
