A light and tangy salad, combining red onions and tomatoes with chili peppers, cilantro and tart vinegar. It's a staple side to many Chilean cuisine mains, and a beautiful way to add more fresh stuff in your diet.
I made it as part of a multi-course Southern American feast and it's the thing that was finished by my guests first. Too bad I didn't make more:).
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Classic grilled cheese (British and American).
Five years ago: Turkey bites with vodka sauce.
Six years ago: Smoked salmon pizza (Italian).
Seven years ago: Sprinkle butter cookies (Italian).
Eight years ago: Bacon-wrapped baby corn, Spicy chocolate truffles and Pissaladières (French caramelized onion tarts).
Ingredients (serves 2):
- 2 small onions, sliced
- 2-3 medium tomatoes, chopped
- 1 large bunch of coriander, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- chili pepper flakes to taste
- salt to taste
If you don't like the taste of raw onion or it makes you feel sick, put it in a small pot of water and bring it to a boil. Remove from the water once it reaches boiling point, place in a bowl and mix it with the vinegar. Let it mellow for 1 hour, then mix with the rest of the ingredients.
If you don't mind raw onion, then you can simply mix the ingredients directly as they are. Allow to sit at least 15 minutes before serving. It's done, dig in!
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