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Nutrition Facts
Serving Size 1 cups 535g Recipe makes 2 cups) The following items or measurements are not included below: red wine vinegar
Calories 373
Calories from Fat 253		(68%)
Amount Per Serving		%DV
	Total Fat 28.2g	43%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 15.5g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 1769mg		73%
Potassium 1185mg		33%
Total Carbohydrate 30.0g		9%
	Dietary Fiber 6.5g	26%
	Sugars 15.5g
Protein 5.5g		10%
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11/03/08

Joyd

Chilean Salsa

Recipe #63836 | 25 min | 25 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 5, 2003

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

2 cups (change servings and units)

Ingredients

6 garlic cloves, peeled
2 green serrano chilies or jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onion or vidalia onion
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar

Directions

1
In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
2
Transfer mixture to a serving bowl.
3
Add the remaining ingredients and stir to combine.
4
Will keep in the refrigerator for 2-3 days.

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Featured Reviews for This Recipe

From: Dr. Jenny

On Sep 14, 2009

This salsa is absolutely fantastic! We made it to take to a family BBQ and were looking for a recipe that would use up some of the tomatoes from our garden. I doubled the ingredients of the recipe, while keeping the oil to 1/4 cup. I used olive oil instead of vegetable oil. This recipe had a wonderful fresh flavor and was enjoyed by all. I received many compliments. Thanks for a real keeper!

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From: Cleatuslives

On Jul 24, 2009

This is by far the best salsa I have ever made. I used yellow tomatoes from the garden and served it over beef, veggies, and rice.

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From: Pierre Dance

On Aug 19, 2004

EXCELLENT! This is one of the BEST SALSA FRESCA's I've ever had. I've lost track of the number of times I've made this in the last year. I've changed it only slightly to suit my taste. I use 2 Jalapenos and 1 Serrano chili and fresh, well crushed Mexican Oregano. I live in the heart of the Walla Walla Onion country so I raid my sister's garden for these wonderful treats, as well as her vine rippened Tomatoes. I have her permission of course. During the winter I buy the sweet's flown up from South America. They're pricier I don't need all that many and this salsa is worth it. I make it at least early in the morning or better the night before to give the flavors time to meld as it chills in the fridge. If any one wants to know why I enjoy cooking they should make this salsa it is lightyears better than anything you can buy and in addition it's fun to make. Thanx for posting this great recipe. Pierre

3 people found this review helpful

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From: andream

On Apr 5, 2007

very good, nice. I'm from chile and this recipe was very accurate and well proportioned. ps-> ehre we call it "pebre".

1 person found this review helpful

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