I got this salsa recipe from a friend who’s husband served an LDS mission to Chile way back in 1999. He got this recipe from a little old Chilean lady who had been making it all her life. This salsa is so good, you’ll make about 8 cups a week and eat it all the time. I love it with tortilla chips of course, but I also love using it on top of a cheese omelet in the mornings and with my homemade Cafe Rio recipe found HERE.
Chilean Salsa
3 tsp. minced garlic
1 jalapeno, seeded (unless you want more heat, then don’t remove the seeds)
1/2 small yellow onion
1/2 bunch cilantro
1 small can diced green chilies
~Chop the above ingredients in the food processor or blender:
Then Add:
3 (14.5 oz.) cans diced tomatoes
1 Tablespoon Kosher Salt or sea salt
1 Tablespoon Sugar
1 Tablespoon Cumin
5 teppin chilis (little round, pea sized, orange chilies found in the Mexican food isle) crushed between two paper towels (do not handle with bare hands)
2 Tablespoons Lime Juice
~Pulse in food processor or blender
Let sit for about 30 min in refrigerator to let the flavors combine and ENJOY!
Here is the video with step by step instructions!
Authentic Restaurant Style Salsa Recipe from Chile
Ingredients
- 3 tsp. minced garlic
- 1 jalapeno, seeded (unless you want more heat, then don't remove the seeds)
- 1/4 yellow onion
- 1/2 bunch cilantro
- 1 small can diced green chilies
- 3 (14.5 oz.) cans diced tomatoes
- 1 Tablespoon Kosher Salt or sea salt
- 1 Tablespoon Sugar
- 1 Tablespoon Cumin
- 5 teppin chilis (little round, pea sized, orange chilies found in the Mexican food isle) crushed between two paper towels (do not handle with bare hands)
- 2 Tablespoons Lime Juice
Instructions
- Add the first 5 ingredients to a food processor and pulse until chopped well.
- Add the rest of the ingredients in food processor and blend until it reaches the desired consistency.
- Let sit for about 30 min in refrigerator to let the flavors combine and ENJOY!
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This salsa is awesome, minus the teppin Chiles and Stevia instead of sugar. Only my husband likes spicy in our house.
We have eaten up a whole batch each week for the last few weeks. Of coarse we used our local farmer’s market finds ; )
How would I go about canning this? If I’d like to can it.
You know what? I am not a canner. So I don’t think you should take any advice from me. But I know some friends that have canned salsa before and they cooked it first. Hope that helps a little.
Do you drain the tomatoes before adding them in?
No, do not drain the tomatoes.
I could not find teppin chiles. I spent 30 mins looking for them. My grocery store didn’t carry them. 🙁
That’s OK Brittany, just use the jalapeno’s.
Dying to make this but not sure what is meant by “regular sized” canned tomatoes. Can you help a girl out, please?
Yes, 14.5 oz cans. I’ll change it in the recipe.
If I was using fresh garlic how much would this be??
One clove of garlic per teaspoon.
Recipe calls for 3 14.5oz cans of tomatoes, but video shows and says 2 cans of tomatoes?
Hi Mike, Sorry about that. I usually use 3 cans of tomatoes. If you use two the other ingredients will just taste stronger. Thank you for pointing that out.