Ingredients to make Chilean Salad:
- Onions
- Tomatoes
- Green-pepper
How to make Chilean Salad:
Alloy of tomatoes, onions and green chili, present in all roasts and a favorite accompaniment to fried fish.
The onion must be cut into feathers and without cushioning so that it does not lose flavor or sweetness; It is preferable not to use the Caldera onion due to its extreme flavor strength; A few years ago the “friendly” onion appeared on the market which, as its name suggests, is softer and does not repeat as persistently as the Valencia and the guard onions, which are tougher.
The optionally peeled tomatoes will be cut into hulls if they are small or into cubes or slices if they are large, and they must be kept on a sieve so that the juice is eliminated, which in some varieties is excessive.
The green chili is always de-seeded and enervated, only in summer and autumn because it is the time of maximum heat; it is chopped into small squares mixed in the salad and also in a separate bowl to reinforce its presence for those who like it.
When it is time to serve, mix the 3 components, seasoning with salt and oil, the acid is provided by the tomato, but if it is weak you can add a few drops of vinegar.
The proportions of tomato and onions are very variable because it depends on the intensity of the flavor of the onion. A prudent proportion is 3 tomatoes per medium onion and a crystal chili.
