Home cooking attempt — Pebre from scratch

I spent an afternoon making Pebre from scratch following a traditional recipe. Getting merkén smoked chilli right was the main challenge — it's not as straightforward as it looks. The smoky and herbal result was rewarding once I got it right.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. I served it with Carménère as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Pebre yourself gives you a new appreciation for what goes into it at a restaurant.