Recipes

Tomato Salsa

Name: Tomato Salsa
Ingredients: 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

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

By Ruth Van Waerebeek-Gonzalez

Updated on March 29, 2015

Yield:

4 cups

Ingredients

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

Directions

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.