Short background: Pebre is Chile’s classic table salsa—fresh, bright, and used to accompany bread, empanadas, meats, and cazuelas. This version turns up the heat in a traditional way.

Ingredients

• 3 medium ripe tomatoes, seeded and finely diced
• 1 small white onion, very finely chopped
• 1 large handful fresh cilantro, finely chopped (about ½ cup packed)
• 2–3 fresh aji verde or aji crystal chilies (or 2 serranos), finely minced (adjust for heat)
• 1 small fresh aji amarillo (optional, for fruity heat), finely minced
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar or white wine vinegar
• 3 tbsp extra-virgin olive oil
• 1 tsp coarse sea salt (to taste)
• ½ tsp freshly ground black pepper
• Juice of ½ lime or 1 small lemon
• 1 tsp sugar (optional, balances acidity)

Instructions

1. Combine tomatoes, onion, cilantro, garlic, and minced chilies in a mixing bowl.
2. Add vinegar, olive oil, lime juice, salt, pepper, and sugar if using.
3. Mix well and taste—adjust salt, acid, or chiles for desired heat and balance.
4. Let rest at room temperature for 20–30 minutes to meld flavors, or refrigerate up to 2 hours before serving.
5. Serve at room temperature with bread, grilled meats, empanadas, or as a topping for cazuela.

Flavor profile

• Fresh, herbaceous cilantro; bright acidity from vinegar and citrus; assertive, immediate heat from fresh aji; olive oil gives a smooth mouthfeel.

Mojo de Aji (Smoky Chile Mojo — Chilean style)

Short background: Inspired by regional chiles and asados, this mojo-style salsa mixes roasted and fresh elements with smoked depth—traditionally used with grilled meats and choripanes.

Ingredients

• 4 medium red aji crystal or red Fresno chiles (or 2 red jalapeños + 2 red fresnos), stemmed and seeded for less heat if desired
• 2 dried ñora or dried pasilla chiles (or substitute with 1 dried ancho), rehydrated
• 3 cloves garlic, smashed
• 1 small shallot, roughly chopped
• 1 tbsp apple cider vinegar
• 2 tbsp red wine vinegar
• 4 tbsp extra-virgin olive oil (or neutral oil for higher heat tolerance)
• 1 tsp smoked paprika
• 1 tsp coarse sea salt (adjust)
• ½ tsp ground cumin
• Juice of 1 lime
• 1 tsp honey or panela (optional)
• Fresh parsley, finely chopped (2 tbsp) or a mix parsley + cilantro for brightness

Instructions