Pebre is a condiment associated with which country?

Pebre is a condiment associated with Chile.

This Chilean sauce commonly combines chopped onion, coriander, parsley, vinegar, oil, salt, spicy ají, and often tomato. It is usually served chilled or at room temperature, especially with bread, grilled meats, and choripán, the popular sausage-in-a-roll dish.

Pebre has a distinctive historical link to Santiago. Its name and sauce tradition are connected with Catalan workers who came to Chile for construction projects, including work on the Tajamares de Santiago under the architect Joaquín Toesca. The Catalan word pebre referred to pepper or a spicy seasoning.

Recipes differ across Chile. In northern areas, the name can refer to a preparation resembling Bolivia’s llajwa, which explains why the condiment is sometimes confused with neighboring South American sauces. Despite those regional variations, Chile is the country most directly identified with pebre in culinary references.