Chilli Salsa

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 2 tsp - olive oil
  • 1/2 - medium onion, cut into 1/2 inch dice
  • 3 - small garlic cloves
  • 2 tbsp - cheesy garlic spread
  • 3 - dried chillies, seeded and torn into pieces
  • 2 - tomatoes, seeded, and roughly chopped
  • 4 - large green tomatillos, husks removed, washed, and roughly chopped
  • 2 cups - water or basic vegetable stock
  • 1 tsp - sea salt, plus more to taste
  • 1/4 tsp - fresh ground pepper
  • 2 tbsp - fresh Mexican oregano, or 1 tbsp dried
  • Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped.

How to Make Chilli Salsa

  • In a 10-inch sautee pan, heat the oil over medium heat.
  • Add the onion, garlic, and dried chillies, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chillies.
  • Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
  • Add the water or stock, 1 tsp of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
  • Stir in the oregano and cheesy garlic, spread cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.