Tomato Salsa

This recipe is the ubiquitous Chilean accompaniment to grilled meats.

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  • Servings: MAKES ABOUT 4 CUPS

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  • 4 large garlic cloves
  • 1 large jalapeño, seeded and minced
  • 1 1/2 teaspoons coarse sea salt
  • 5 ripe medium tomatoes (about 1 1/2 pounds)—peeled, seeded and coarsely chopped
  • 1 cup finely chopped Vidalia onion
  • 1/2 cup canola oil
  • 1/4 cup minced cilantro
  • 1 to 2 tablespoons red chile sauce

How to make this recipe

  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.

Contributed By Published October 1999

490411 recipes/tomato-salsa 2013-12-06T23:54:32+00:00 Ruth Van Waerebeek-Gonzalez fall|summer|barbecue-cookout|cocktail-party|game-day|holiday-open-house|latin-american|sauces-and-condiments|fast|make-ahead|no-cook october-1999,tomato salsa,Ruth Van Waerebeek-Gonzales,chilean food,latin american food,salsa recipe,condiment recipe recipes,tomato-salsa 490411 Service Unavailable

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