# Pebre

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> Source: https://en.wikipedia.org/wiki/Pebre
> Source revision: 1321052842
> License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/)

{{Use American English|date = April 2019}}
{{Short description|Chilean condiment}}
{{Refimprove|date=November 2006}}
{{Infobox prepared food
| name             = Pebre
| image            = Pebre_chileno.jpg
| image_size       = 250px
| caption          = A [paila](/source/paila) with pebre.
| alternate_name   = 
| country          = [Chile](/source/Chile)
| type             = [Condiment](/source/Condiment)
| served           = [Chilled](/source/Chilled_food)
| main_ingredient  = Tomato, onion, ají, oil, red wine vinegar, parsley, coriander, salt
| calories         = 
}}{{Use mdy dates|date=April 2019}}'''Pebre'''<ref>Word taken from catalán (1555) "pebre", thus from [Latin](/source/Latin) ''piper, -eris'' - Coromines, Breve diccionario etimológico de la lengua Castellana {{ISBN|978-84-249-1332-8}}</ref> is a Chilean condiment made with coriander, parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy [ají](/source/Capsicum_baccatum), and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as [choripán](/source/chorip%C3%A1n) is provided in a bread roll. In [far northern Chile](/source/Norte_Grande%2C_Chile), the term '''pebre''' refers to a sauce more like Bolivian [llajwa](/source/llajwa).

==History==

The word ''pebre'' in [Catalan](/source/Catalan_(language)) means pepper of any type, in this case ají cultivars of [chilli pepper](/source/chilli_pepper). In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.<ref>Sebastian de Covarrubias Orozco, Tesoro de la lengua castellana o española {{ISBN|84-7039-685-4}}</ref>

The origin of pebre as a sauce in Chile dates to the arrival of [Catalan](/source/Catalan_people) engineers and highly skilled masons under the supervision of the [Italian](/source/Italian_(people))  architect [Joaquin Toesca](/source/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](/source/Santiago_de_Chile), the [Rio Mapocho](/source/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](/source/Capsicum_baccatum).

==See also==
* [Pico de gallo](/source/Pico_de_gallo)
* [Salsa criolla](/source/Salsa_criolla)
* [Vinagrete](/source/Vinagrete)
* [List of tomato dishes](/source/List_of_tomato_dishes)

==References==
{{Reflist}}

{{Cuisine of Chile}}
{{Hot sauces}}

{{portal bar|Food}}

Category:Chilean condiments
Category:Chili pepper dishes

{{Condiment-stub}}

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Adapted from the Wikipedia article [Pebre](https://en.wikipedia.org/wiki/Pebre) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Pebre?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.