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.

Pevre Chile Salsa

1/4 cup olive oil
1/4 water
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

  1. 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.
  2. Put in the fridge for at least and hour (2 or 3 is best) before serving. Mixture will thicken.
  3. 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.

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10 Responses to “Pevre (Chilean Cilantro Salsa)”

  1. Audrey says:

    I dislike cilantro..but I am actually willing to give this a try. You never know when something will change your mind about something you dislike, right?


    Amy Reply:

    I had an avowed cilantro hater come to Spencer’s baby shower so I made it with just parsley and it was pretty good. I think I upped the oregano a smidge and maybe added cayenne.


  2. I’ve done this many times now after borrowing the recipe from my brother-in-law. It’s so simple to prepare the night before then a quick roast in the oven and…voila! Delicious melt in the mouth meat…. I have sometimes omitted to do the sauce and served with cumberland sauce but the parsley sauce is out of this world and well worth the extra effort.


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