Chilean Pebre sauce is essential to our traditional dishes: humita, empanadas, winter and summer beans soups are not the same without a good Pebre. It comes to the table for an appetizer with sopaipillas and stays to be enjoyed with numerous Chilean main dishes.
The recipe is infinitely adaptable, and each family has their preferences, so suit your self.
Is better to let it rest for 1 hour before eating, so the flavors marry. This is usually served with bread. Don't dip - scoop out into bread that's been split open.
source: The Chilean Kitchen by Pilar Hernandez and Eileen Smith, c2020