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.
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:
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
- 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
- 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!