Salsa Chilena

2
Sergio Romo 1

"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"

Ingredients 10 m {{adjustedServings}} servings 251 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
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Reviews 2

  1. 2 Ratings

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Fany
4/14/2012

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.

Tom Sobieski
9/24/2012

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.