Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. Pebre is most commonly spooned on meat, usually from a barbecue. If you add chopped tomatoes it is called Chancho en piedra. It is also used on bread, in lieu of butter, for example on a choripán. In far northern Chile it is used to name a sauce more like Bolivian llajwa.
In Brazil, a similar sauce can be found by the name of Vinagrete (which is less hot than Pebre due to the lack of peppers in it). This sauce is one of the most popular sauces in Brazilian churrascadas.
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