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Salsa Chilena

made it | 4 reviews | photos

Recipe by: Sergio Romo

"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"

Directions

Prep
10 m
Ready In
10 m

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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Footnotes

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; 27.7 g fat; 0.7 g carbohydrates; 1 g protein; 23 mg cholesterol; 303 mg sodium. Full nutrition

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