RCI-SC.005.0021.001
Chilean Salsa
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!!
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- garlic6 clovespeeled
- green serrano chilies or jalapeno chiles2 unitseeded and chopped (i use one of each)
- 1½ teaspoons
- ripe tomatoes6 mediumpeeled, seeded, and chopped
- finely chopped sweet Spanish onions or Vidalia onions1 cup
- 1 tablespoon
- ½ teaspoon
- ¼½ cup
- 2 tablespoons
Method
1
Combine the peeled garlic cloves and seeded, chopped green serrano chilies or jalapeno chiles in a mortar and pestle, then crush until a coarse paste forms, adding the sea salt or kosher salt to aid the process.
2
Transfer the garlic-chile paste to a medium mixing bowl.
3
Add the peeled, seeded, and chopped ripe tomatoes to the bowl, stirring gently to combine with the paste.
4
Fold in the finely chopped sweet Spanish onion or Vidalia onion until evenly distributed throughout the mixture.
5
Sprinkle the minced fresh cilantro and dried oregano over the salsa, then stir well to incorporate all seasonings.
6
Drizzle the vegetable oil and red wine vinegar over the mixture, stirring gently until all ingredients are well combined and the flavors are balanced.
7
Taste and adjust seasoning with additional salt, vinegar, or cilantro as needed, then allow the salsa to rest for at least 10 minutes before serving to allow flavors to meld.