Tomato Salsa

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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
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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

  1. 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.

Originally appeared: October 1999

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