Salsa Chilena

Rating: 4.33 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a popular and extremely easy salsa in Mexico. More to the fashion of a mayonnaise, Salsa Chilena (I wouldn't know where the name originates, because it translates as Chilean Sauce) is an elegant alternative to serve with broiled steak or chicken. Serve the same day preferably, but it will keep well for a couple of days

By Sergio Romo

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
2 cups
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chile peppers, garlic, cilantro, salt, and egg into the bowl of a blender. Puree until smooth, then, with motor running, slowly pour in the olive oil. Continue blending for a minute or two until the sauce acquires a mayonnaise-like texture.

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Tips

This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.

Nutrition Facts

Per Serving:
251 calories; protein 1g; carbohydrates 0.7g; fat 27.7g; cholesterol 23.3mg; sodium 303.1mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Fany
Rating: 5 stars
04/15/2012
Great Salsa and it goes great with grill beef or chicken. The reason why this salsa is famous in Mexico and why is called salsa Chilena is because this is originally from Chile and a Chilean living in Zacatecas add the peppers for the Mexican taste. Read More
Helpful
(4)

Most helpful critical review

N2Z
Rating: 2 stars
04/01/2019
I made this salsa and kept to the exact proportions suggested by original maker. The cup of olive oil was too much. The result was; the olive oil rose to the top and I kept having to mix it then it would rise to the top again. I wasn t impressed with the salsa but if I were to make it again I would probably go with 1/3 olive oil and add more if needed. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Fany
Rating: 5 stars
04/14/2012
Great Salsa and it goes great with grill beef or chicken. The reason why this salsa is famous in Mexico and why is called salsa Chilena is because this is originally from Chile and a Chilean living in Zacatecas add the peppers for the Mexican taste. Read More
Helpful
(4)
Tom Sobieski
Rating: 5 stars
09/24/2012
I love this salsa. I also live in Zacatecas and have been buying this salsa in its commercial form for along while. I tried this recipe and it's better than the one I buy. The second time I made it I did increase the garlic salt and the chiles a bit by about 50% I like it that way and my wife prefers the original milder version. Read More
Helpful
(3)
N2Z
Rating: 2 stars
04/01/2019
I made this salsa and kept to the exact proportions suggested by original maker. The cup of olive oil was too much. The result was; the olive oil rose to the top and I kept having to mix it then it would rise to the top again. I wasn t impressed with the salsa but if I were to make it again I would probably go with 1/3 olive oil and add more if needed. Read More
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ginger Antuna
Rating: 5 stars
02/10/2017
I wasn't sure what to expect from this recipe since it was made of olive oil. My family was pleasantly surprised! Full of flavor...we will definitely be using this recipe again Read More
bd.weld
Allstar
Rating: 4 stars
11/13/2015
A perfect salsa for grilled steaks and no doubt other grilled meats. My serranos were small so I used six which resulted in the perfect amount of heat. Read More
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