Skip to content
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+
NEW Chicken Shawarma | Free Shipping on Orders $49+

Test Kitchen Approved

Pebre y Chancho en Piedra (Chilean Salsa)

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Recipe By Savory Spice Test Kitchen

This salsa is a total hit! Super fresh flavors and just a hint of spice that is a great topping for bread, chips, and grilled meats.

Serving Suggestions

Chilean salsa is commonly served on bread. In the test kitchen, we spread smashed avocado onto slices of French bread and piled on the salsa for a fresh Chilean-style "bruschetta." You can also serve it with chips, tacos, or grilled meats.

Recipe Notes

*Depending on the ripeness of your tomatoes, you can use a little honey to help give fresh tomatoes a summertime-fresh flavor. This salsa has a hint of spice without the jalapeno but if you're a fan of heat, add jalapeno that is deseeded to your preference.


½ tsp. Kosher Salt

2 tsp. olive or vegetable oil

2 tsp. red wine vinegar

1 lime, zested and juiced

¾ tsp. honey (optional)*

2 Tbsp. sliced scallions

1 cups finely chopped tomatoes

1 Tbsp. finely chopped cilantro

2 cloves garlic, smashed into a paste

1 jalapeno, finely diced (optional)*

Savory Spice ingredients in this recipe


Whisk together Chilean Merquen Seasoning, salt, oil, vinegar, lime juice/zest, and honey. Mix together all ingredients, including Merquen mix, until well combined. For a more developed flavor, chill for 30 min. before serving.