Salsa chilena (Chilean sauce): Difference between revisions
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|title=Salsa chilena (Chilean sauce) Cooking with chillies | |title=Salsa chilena (Chilean sauce) Cooking with chillies recipe | ||
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|keywords=Salsa chilena (Chilean sauce) Cooking with chillies | |keywords=Salsa chilena (Chilean sauce) Cooking with chillies | ||
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|TotalCalories = 219 | |||
|PortionCalories = 21 | |||
|DatePublished=15th October 2012 | |DatePublished=15th October 2012 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|Servings = Makes 225 ml | |Servings = Servings: 10 - Makes 225 ml | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 10 minutes | |TotalTime = 10 minutes | ||
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Revision as of 09:42, 28 July 2016
| Salsa chilena (Chilean sauce) | |
|---|---|
_recipe.jpg) |
| 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 |
Salsa chilena uses onions as opposed to tomatoes as the base ingredient. It therefore has better keeping qualities than the tomato based Pebre chileno
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 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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