Hot Chilean Salsa

Name: Hot Chilean Salsa
Yield: MAKES 2 CUPS
Ingredients: 1 medium onion, coarsely chopped; 1/4 cup coarsely chopped cilantro; 3 medium plum tomatoes—peeled, seeded and coarsely chopped; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 1/2 teaspoons pimentón (optional, see Note); 1/2 teaspoon cayenne pepper; Kosher salt

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This wonderful Chilean salsa is a fine complement to soups, stews and grilled meats. It also makes a quick marinade for chicken, pork or grilled vegetables. Healthy Grilling Recipes

By Maricel Presilla

August 2000

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Recipe Summary

Yield:

MAKES 2 CUPS

Ingredients

1 medium onion, coarsely chopped
1/4 cup coarsely chopped cilantro
3 medium plum tomatoes—peeled, seeded and coarsely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons pimentón (optional, see Note)
1/2 teaspoon cayenne pepper
Kosher salt

Directions

Step 1
In a food processor, pulse the onion with the cilantro until finely chopped. Add the tomatoes and pulse until finely chopped. Add the olive oil, red wine vinegar, pimentón and cayenne and pulse just until blended. Transfer the salsa to a bowl and season with salt.

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Make Ahead

The salsa can be refrigerated for up to 2 days.

Notes

Pimentón

or Spanish paprika, is available in many styles, from sweet to smoky. The pimentón from La Vera, in the Cáceres region, is ground from dried red peppers smoked over oak. It is available at Latin markets.

Serve With

Grilled Skirt Steak with Hot Chilean Salsa .

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Hot Chilean Salsa

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Notes

Serve With

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Hot Chilean Salsa

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Notes

Serve With

Reviews

All Reviews for Hot Chilean Salsa