I think I’m pretty much a sucker for any sauce or salsa that can liven up a dish. My dinners usually consist of a piece of protein and a veg. A generous serving of pebre helps a simple piece of pan-fried salmon or roasted chicken thigh transcend to a new high. Almost every Chilean restaurant has their own form of pebre - and almost every one of them has been write-home-worthy. They are often served with bread (of which I eat little), so I pour them on top of my entree or simply spoon them from the bowl and ask for seconds.
One of my absolute favorite friends here in Chile brought a bowl of pebre over one night for a dinner party and I was bowled over by how beautifully it accented our meal.
To all my friends not here in Chile - here is my go at it. There are dozens of ways and all are correct:
2 tomatoes diced (optional: peel and seed first)
1/4 cup (15 grams) chopped fresh cilantro leaves (or parsley)
2 teaspoons (10 ml) olive oil
1 teaspoon (5 ml) red wine vinegar
Finely chopped rococo, aji, or jalepeno to taste
¼ cup (15 grams) red onion, finely chopped
Salt and black pepper to taste
Soak red onion in cold water for ten minutes to remove bite. Drain well. Mix all ingredients together in a bowl.
Disclaimer: Ya’ll I totally stole this photo. As soon as I take one of my own I will update. ;)