Difference between revisions of "Chilean Salsa"
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* 2 tablespoons [[red wine vinegar]] | * 2 tablespoons [[red wine vinegar]] | ||
| − | == | + | == Procedures == |
# In a mortar, crush the [[garlic]], [[chile peppers]], and [[salt]] and make a paste, using a circular motion with the pestle. | # In a mortar, crush the [[garlic]], [[chile peppers]], and [[salt]] and make a paste, using a circular motion with the pestle. | ||
# Transfer mixture to a serving bowl. | # Transfer mixture to a serving bowl. | ||
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# Will keep in the refrigerator for 2–3 days. | # Will keep in the refrigerator for 2–3 days. | ||
| − | [[Category:Chilean | + | [[Category:Chilean cuisine]] |
| − | [[Category:Chilean Vegetarian]] | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Chilean cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
[[Category:Serrano pepper Recipes]] | [[Category:Serrano pepper Recipes]] | ||
Latest revision as of 10:49, 15 July 2012
Description
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!!
Ingredients
- 6 cloves garlic, peeled
- 2 green serrano chilies or jalapeno chiles, seeded and chopped (i use one of each)
- 1½ teaspoons sea salt or kosher salt
- 6 medium ripe tomatoes, peeled, seeded, and chopped
- 1 cup finely chopped sweet Spanish onions or Vidalia onions
- 1 tablespoon minced fresh cilantro
- ½ teaspoon dried oregano
- ¼½ cup vegetable oil
- 2 tablespoons red wine vinegar
Procedures
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2–3 days.
