Chilean Salsa Recipes
CHILEAN SALSA FOR BBQ: PEBRE
Provided by Food Network
Categories condiment
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.
CHILEAN SALSA
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!!
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6
ROASTED CHILE SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h
Yield 36 servings
Number Of Ingredients 10
Steps:
- Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
- Divide the ingredients into 3 batches so they will fit into a 12-cup processor
- Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
CHILEAN PEBRE SAUCE
Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.
Provided by bd.weld
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g
CHILI'S SALSA
Make and share this Chili's Salsa recipe from Food.com.
Provided by JustaQT
Categories Sauces
Time 5m
Yield 4 Cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In food processor place jalapenos and onions.
- Process for just a few seconds.
- Add both cans of tomatoes, salt, sugar, and cumin.
- Process all ingredients until well blended but do not puree.
- Place in covered container and chill.
- A couple of hours of chilling will help blend and enrich the flavor.
- Serve with your favorite thin corn tortilla chips.
HATCH CHILE SALSA
You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!
Provided by COOKINGQUEEN75
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g
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