The pebre is one of the inevitable accompaniments in any Chilean asado. It would become what is for Argentine chimichurri. Pebre But there is not one, but many. Here we share two of my favorite recipes.
Note: Long ago, in the field of central Chile, when there were no lemons bunches of green grapes still not ready were taken to eat and pressed them over the mixture. So he was given the acid touch that enhances the flavor of this pebre spectacular.
Note: Article revised and updated by Karla P. Hernandez in October 2015 (expert Roasts)