Chilean Salsa

READY IN: 25mins
Bergy
Recipe by ratherbeswimmin

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!!

Top Review by NCSouthernBelle

Wonderful, absolutely wonderful. I substituted olive oil for vegetable oil and the juice from one lime for the red wine vinegar. Thank you very much for sharing this recipe, it will definitely made again!

Ingredients Nutrition

Directions

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

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