A tangy fresh Colombian-style salsa which can be made delicious either mild or XXX hot! Goes great with grilled meats, empanadas, and tostones, but I put it on everything... even my eggs! There seem to be several variations of this; some watery, some oily, some saucy, some chunky, but my mom is from Barranquilla, Colombia and this is how she makes it.


Recipe Summary

30 mins
30 mins
2 cups


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


Instructions Checklist
  • Combine tomato, cilantro, onion, jalapeno pepper, and garlic in a food processor. Add olive oil, lime juice, sugar, apple cider vinegar, and salt; pulse until a coarse paste forms. Mix in green onions.


Cook's Notes:

Substitute 1 teaspoon garlic paste for the garlic cloves if preferred.

Please note that this salsa can turn out great with more or with no jalapeno; it just depends on your preference. However, because the spiciness of jalapenos is very unpredictable, I highly recommend leaving it out, transferring the salsa to a bowl, and then adding the finely chopped jalapeno gradually. I even throw mine in a small Magic Bullet(R)-style blender with a little olive oil and turn it into a paste so I can add it very carefully. This also allows you to separate the salsa into mild and spicy batches.

Nutrition Facts

52 calories; protein 0.8g; carbohydrates 5g; fat 3.5g; sodium 299.3mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This turned out pretty good. I wanted mine to be a little more loose so I added an extra tomato. The flavor is good and it gets better as it sits. I would have liked the vinegar flavor to come out more so I will add more next time. This would go good with many different things. Thanks for sharing! Read More