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Tomato Salsa

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This recipe is the ubiquitous Chilean accompaniment to grilled meats.

Plus: More Vegetable Recipes and Tips

  1. 4 large garlic cloves
  2. 1 large jalapeño, seeded and minced
  3. 1 1/2 teaspoons coarse sea salt
  4. 5 ripe medium tomatoes (about 1 1/2 pounds)—peeled, seeded and coarsely chopped
  5. 1 cup finely chopped Vidalia onion
  6. 1/2 cup canola oil
  7. 1/4 cup minced cilantro
  8. 1 to 2 tablespoons red chile sauce
  1. In a large mortar, crush the garlic, jalapeño and sea salt to a paste. Alternatively, mince the garlic and jalapeño with the salt, then use the flat side of the knife to pound or smash the mixture to a paste. Transfer the paste to a serving bowl and stir in the tomatoes, onion, oil, cilantro and chile sauce.
Make Ahead The salsa can be refrigerated for up to 2 days.
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