Fermented Pebre: 7 Bold Ways to Spice Up Your Meals

Discover the vibrant and bold flavors of Fermented Pebre, a Chilean condiment that transforms meals with its freshness.

Scale

3 pieces Roma Tomatoes (quartered for a juicy and vibrant base)
¾ cup Fresh Cilantro (chopped to lend a refreshing herbaceous flavor)
4 pieces Scallions (white and green parts chopped, adding a mild onion kick)
6 cloves Garlic (minced to infuse robust and aromatic depth)
1 piece Aji Amarillo or Habanero (chopped to bring the necessary heat and zest)
1 teaspoon Non-iodized Salt (crucial for enhancing flavor and promoting fermentation)
¼ cup Red Wine Vinegar (balances the flavors with a tangy punch)
1 tablespoon Olive Oil (adds a rich, fruity note to round out the sauce)

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Place the quartered Roma tomatoes, chopped cilantro, scallions, garlic cloves, and the chopped chili (aji amarillo or habanero) into a blender or food processor.
Blend the mixture until all ingredients are well combined, keeping some tomato chunks for a delightful texture.
Carefully pour the blended mixture into a clean jar, ensuring there’s enough space for fermentation.
Sprinkle the non-iodized salt into the jar and gently stir with a wooden spoon until the salt is evenly distributed.
Seal the jar tightly to create an airtight environment essential for proper fermentation.
Store the jar at room temperature, out of direct sunlight, for 5 days. ‘Burp’ the jar daily to release built-up gases.
After fermentation, stir in the red wine vinegar and olive oil until fully incorporated.
Transfer your final Fermented Pebre sauce into the refrigerator, where it can be enjoyed for up to 2 weeks.