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

October 1999

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Yield:
MAKES ABOUT 4 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The salsa can be refrigerated for up to 2 days.

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