Chilean Salsa Recipes

CHILEAN SALSA

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

Provided by ratherbeswimmin

Categories Vegetable

Time 25m

Yield 2 cups

Number Of Ingredients 9

Chilean Salsa image

Steps:

In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
Transfer mixture to a serving bowl.
Add the remaining ingredients and stir to combine.
Will keep in the refrigerator for 2-3 days.

Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6

Ingredients

6 garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2 jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or 1 cup vidalia onion
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar

AJI CHILE SALSA

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Aji Chile Salsa image

Steps:

Soak 1/3 cup finely diced white onion in ice water 15 minutes; drain. Mix with 1/2 cup each finely diced tomato and chopped cilantro, 1 each seeded minced aji chile and garlic clove, 2 tablespoons white wine vinegar, 1 tablespoon lime juice and 2 teaspoons extra-virgin olive oil. Thin with water. Season with salt.

Ingredients

CHILEAN SALSA FOR BBQ: PEBRE

Provided by Food Network

Categories condiment

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Chilean Salsa for BBQ: Pebre image

Steps:

Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

Ingredients

1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1 teaspoon chopped garlic
1 teaspoon red wine vinegar
1 jalapeno, finely chopped
1 scallion, finely chopped
Salt and black pepper

CHILEAN CILANTRO SALSA (PEBRE)

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

Provided by Chef Kate

Categories Onions

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 9

Chilean Cilantro Salsa (Pebre) image

Steps:

Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

Ingredients

1 garlic clove
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
6 green onions, finely chopped
1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
1 cup packed fresh cilantro leaves
1/4 cup water

CHILEAN PEBRE SAUCE

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Provided by bd.weld

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

Chilean Pebre Sauce image

Steps:

Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

Ingredients

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

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