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Authentic Restaurant Style Salsa Recipe from Chile

01/15/14 | Recipes

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!

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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

  1. Add the first 5 ingredients to a food processor and pulse until chopped well.
  2. Add the rest of the ingredients in food processor and blend until it reaches the desired consistency.
  3. Let sit for about 30 min in refrigerator to let the flavors combine and ENJOY!
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Comments | 17 comments

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Comments

  1. Kele says

    August 3, 2014 at 2:51 am

    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 ; )

    Reply
  2. sara says

    August 21, 2014 at 6:00 pm

    How would I go about canning this? If I’d like to can it.

    Reply
    • tipsfromamom says

      August 22, 2014 at 2:54 pm

      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.

      Reply
  3. Chelsea says

    September 18, 2014 at 2:48 pm

    Do you drain the tomatoes before adding them in?

    Reply
    • tipsfromamom says

      September 19, 2014 at 3:33 pm

      No, do not drain the tomatoes.

      Reply
  4. Brittany says

    February 28, 2015 at 10:12 am

    I could not find teppin chiles. I spent 30 mins looking for them. My grocery store didn’t carry them. 🙁

    Reply
    • tipsfromamom says

      February 28, 2015 at 1:17 pm

      That’s OK Brittany, just use the jalapeno’s.

      Reply
  5. thea says

    November 7, 2016 at 12:03 pm

    Dying to make this but not sure what is meant by “regular sized” canned tomatoes. Can you help a girl out, please?

    Reply
    • tipsfromamom says

      November 8, 2016 at 8:10 am

      Yes, 14.5 oz cans. I’ll change it in the recipe.

      Reply
  6. Leah says

    April 18, 2017 at 6:58 pm

    If I was using fresh garlic how much would this be??

    Reply
    • Tips From a Typical Mom says

      April 19, 2017 at 1:06 pm

      One clove of garlic per teaspoon.

      Reply
  7. Mike says

    March 1, 2020 at 6:59 am

    Recipe calls for 3 14.5oz cans of tomatoes, but video shows and says 2 cans of tomatoes?

    Reply
    • Tips From a Typical Mom says

      March 19, 2020 at 1:25 pm

      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.

      Reply

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Hi! I'm Annette Belnap. I'm a typical wife and mom to 5 kids ages 22, 21, 18, 16 and 10. I love to share family friendly recipes, parenting advice, cleaning and organizing tips and product reviews. I'm so glad you're here! Read more about my family and me.

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