Difference between revisions of "Ensalada a la Chilena"
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| − | [[Category:Chilean Salads]] | + | [[Category:Chilean cuisine]] |
| + | [[Category:Salads Recipes]] | ||
[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
[[Category:Serrano pepper Recipes]] | [[Category:Serrano pepper Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Bermuda onion Recipes]] | [[Category:Bermuda onion Recipes]] | ||
Revision as of 18:41, 8 May 2012
Description
File:12-4.jpg
Ensalada a la Chilena
This recipe is for 4 servings.
Ingredients
- 1 large Spanish onion or Vidalia onion, halved lengthwise and very thinly sliced
- 1 tablespoon salt
- 5 large ripe tomatoes, peeled and sliced
- 1 serrano or jalapeño chile, seeded and finely minced
- 1 tablespoon minced fresh cilantro or parsley
- 3 tablespoons vegetable oil or extra-virgin olive oil
Directions
- Place the onion slices and salt in a bowl; cover with cold water, and soak for about 10 minutes.
- Drain in a colander and rinse briefly under cold running water.
- Shake well.
- This step will eliminate most of the sharpness of the onion.
- Arrange the tomatoes on a platter.
- salt generously.
- Top with the onion, chile, and cilantro.
- Sprinkle the oil evenly over the salad, toss to combine, and serve at once.
