Pevre (Chilean Cilantro Salsa)
Let me start by saying that I am not Chilean and this isn’t an official recipe straight from the heart of Chile. I’m only step-in-law Chilean which doesn’t count for squat. I know the chimichurri is the more famous South American condiment and my father-in-law makes an amazing one, but my favorite is pevre. It’s a cilantro-parsley based blended sauce – like a salsa, but not quite. This is not his recipe. He won’t tell me, but I made it for him once and got a “pretty good,” so… not too bad, right?
I serve it as a sauce for steak, this time we had our pevre with corn on the cob and fresh tomatoes and that sauce was good with all three. It’s also great with bread.
1/4 cup olive oil
2 tablespoons red wine vinegar (or sherry vinegar)
2 teaspoons lemon juice
1/4 cup chopped parsley leaves
1/4 cup chopped cilantro
2 teaspoons fresh oregano
1 clove garlic, chopped
pinch of red chili flakes
salt & pepper to taste
- Combine ingredients in a bowl or blender and chop/mix/blend until all the ingredients are in small pieces and thoroughly combined. I find an immersion blender or regular blender works best. Food processor may work, chop up the herbs first so they don’t get stuck under the blades and not mix in.
- Put in the fridge for at least and hour (2 or 3 is best) before serving. Mixture will thicken.
- Enjoy! Serve pevre with grilled meats, grilled vegetable sauce or as a dipping sauce for bread.
Note: As for pronunciation, I have only heard it pronounced with the Spanish V/B sound, so as peb-RAY. I’ve never been to Chile, I could be wrong.