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Test Kitchen Approved

Pebre y Chancho en Piedra (Chilean Salsa)

Recipe By Savory Spice Test Kitchen


2 cups

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.


2 tsp. olive or vegetable oil

2 tsp. red wine vinegar

1 lime, zested and juiced

3/4 tsp. honey (optional)*

2 Tbsp. sliced scallions

1 cup 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

  • Chilean Merquen Seasoning

    Our Chilean Merquen Seasoning is similar to traditional Merken spice seasoning. This merquen blend combines dried and smoked aji cacho de cabra (go...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Whisk together Chilean Merquen Seasoning, Mayan Sea 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.