Small Bowl of Salsa Verde, Chilean
(click to enlarge)

Salsa Verde - Chilean


Chile   -   Salsa Verde
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cup
**
25 min
Yes		 Totally different from Mexican Salsa Verde. It was a winter version of Pebra, when Cilantro and Tomatoes were scarce. It's now used all year, particularly for sandwiches.




3
1/2
1
1
1/3
oz
c
T
t
t
Onion
Parsley, flat
Oil (1)
Wine Vinegar, white  
Salt
Make   -   (25 min)
  1. Bring 1 cup Water to a boil.
  2. Chop ONION very fine. Place in a bowl. Pour in Boiling Water to just cover and let stand 3 minutes. Refresh in cold water and drain. If you like your Onions sharper, skip the water.
  3. Remove PARSLEY leaves from stems. Chop fine and even (a processor won't get it even). Measure is after chopping and lightly packed.
  4. Mix together All Items.
  5. This Salsa does not keep well and is best consumed the day it is made.
NOTES:

  1. Oil:

      This should be a neutral oil, so Pure Olive Oil or Olive Pomace Oil are good, but not Virgin. Other neutral oils can be used.

  2. Options:

      Sometimes a clove of garlic, crushed and chopped very fine is included. Some include finely chopped Aji Crystal (fairly hot yellow-green chilis). In the photo, the Chili is used as a garnish. It's the right color but a lot less hot than Aji Crystal
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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