 The word "pebre" in Catalan means pepper of any type, in this case ají cultivars of chilli pepper.The origin of Pebre as a sauce in Chile dates to the arrival of Catalan engineers and highly skilled masons under the supervision of the Italian architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago, the Rio Mapocho (Mapocho River).Catalan workers made a simple sauce (salsa) with cilantro, oil, vinegar and salt, called Pebre for its main ingredient the ají.