Chilean Shallot Pebre — Homemade Pebre de Chalota Recipe

Versión en Español

Chilean shallot pebre, or pebre de chalota, also called cebollatún, is a fresh relish of finely chopped shallots with wild herbs such as mastuerzo (nasturtium), vinagrillo (wood sorrel), and fennel stalks, dressed with apple cider vinegar, water, salt, merkén, and optional olive oil. It takes 15 minutes to prepare and serves 4.

It is an essential side for countless Mapuche and country dishes of central and southern Chile.

How to Make Shallot Pebre?

Shallot pebre smells like onion, and its color depends on the shallots, yellow, green, or purple, ideally with wild herbs and chili. Everything is washed, dried, and very finely chopped, mixed in a clay bowl with vinegar, water, salt, and merkén, and left to rest for a few minutes.

Nutritional Information

Each serving of shallot pebre contains approximately 50 kcal, 1 g of protein, 3 g of fat, 0 mg of cholesterol, 4 g of carbohydrates, 2 g of sugars, 1 g of fiber, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Shallot Pebre Recipe

Preparation: 15 minutes
Servings: 4

Ingredients

• 1 bunch of shallots (green onion style chalotas)
• 1 bunch of mastuerzo (nasturtium leaves)
• 1 bunch of vinagrillo (wood sorrel)
• 6 tablespoons of apple cider vinegar
• 3 tablespoons of water
• Olive oil (optional)
• Fennel stalks
• Merkén
• Fine salt

Instructions

1. Wash all the vegetables and herbs well in cold water, drain or pat dry, and chop them into very small pieces. Place everything in a medium clay bowl and add the apple cider vinegar, water, salt to taste, and a pinch of merkén.

2. If you like, add a splash of olive oil and stir gently with a wooden spoon. Let rest for a few minutes. Serve fresh as a side for many dishes, or with warm homemade bread.

Additional Tips

Let it rest 10 minutes

The vinegar softens the sharpness of the raw shallot while keeping its natural sweetness. About 10 minutes of rest is ideal.

Keep the wild herbs

Mastuerzo and vinagrillo add acidity and an earthy bite that complement the shallot. Without them the pebre loses its original identity.

Use a sharp knife

Chop with a very sharp knife so the herbs do not bruise and darken.

Frequently Asked Questions (FAQs)

1. Can I use another type of onion?

Yes, red onion or scallions work if you cannot find shallots, although shallots are milder and sweeter, so the result will be somewhat different.

2. How long does the pebre keep?

Up to 3 days in an airtight jar in the fridge. Freezing is not recommended, since it loses its texture and freshness.

3. What dishes does it go with?

It is ideal with grilled meats, cazuelas, empanadas, sopaipillas, grilled fish, or on pan amasado and tortilla de rescoldo.

4. Can I make it spicier?

Yes, add finely chopped cacho de cabra chili or more merkén to taste.

What Is Pebre de Chalota?

Pebre de chalota is a country version of Chilean pebre built on shallots and wild greens rather than tomato and cilantro. In Mapuche and rural kitchens of southern Chile it accompanies bread, meat, and stews.

Wild Herbs of Southern Chile

Mastuerzo, the wild nasturtium, has a peppery flavor, while vinagrillo, a wood sorrel, adds a lemony acidity. Both grow wild in the fields of central and southern Chile and give this pebre its character.

Did You Know?

In some Chilean country homes, pebre de chalota was traditionally served to children at lunch and teatime when they had a fever, a home remedy passed down through generations.

Recommended

• Homemade Chilean Pebre Recipe
• Chilean Nalca Pebre Recipe
• Homemade Pan Amasado Recipe
• Mapuche Rescoldo Tortilla Recipe