Chilea Salsa

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6 garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2 jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or 1 cup vidalia onion
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar




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.


Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: 2 Servings

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