Salsa chilena (Chilean sauce)
Salsa chilena uses onions as opposed to tomatoes as the base ingredient. It therefore has better keeping qualities than the tomato based Pebre chileno
Salsa chilena (Chilean sauce) | |
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Servings: | Servings: 10 - Makes 225 ml |
Calories per serving: | 21 |
Ready in: | 10 minutes |
Prep. time: | 10 minutes |
Cook time: | None |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 15th October 2012 |
Best recipe reviewOnion cream 4/5 Nice on a burger π |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 2 or more green chillies, finely chopped
- 1 tablespoon vegetable oil
- 1 tablespoon white wine vinegar
- 100 ml water
- 2 medium onions, peeled and finely chopped
- 2 tablespoons parsley or coriander, finely chopped
- 1 teaspoon salt or to taste
Method
- Plut all the ingredients in a blender and process briefly until the salsa is mixed, but not too smooth.
- Taste and adjust seasonings as necessary.
Serving suggestions
Would go well with most fish or meat dishes.
See also
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