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Serves : MAKES ABOUT 4 CUPS

This recipe is the ubiquitous Chilean accompaniment to grilled meats. Plus: More Vegetable Recipes and Tips

How to Make It

Step

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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