Chilean

Pebre (pronounced “pay-bray’’) is a popular Chilean condiment something like salsa. Like Argentine chimichurri, the chunky pebre contains herbs and vinegar. Often compared to Mexican pico de gallo, pebre lacks serious chili heat. Choose mild, sweet peppers such as banana, yellow, or wax. Prepare this condiment a day ahead; the flavor and texture are best after a lengthy marinade. Serve it beside grilled meats and seafood or set it on the table with bread. Watch it disappear.