Colombian Encurtido (Salsa)

Cuisine: Colombian
Servings: 1/2 cup

In this version of Colombian Encurtido, I decided to add some garlic to give it a little bit more flavor. I also used jalapeño peppers. (I prefer to use habanero peppers, but the mild jalapeños will do just fine.) So really, use any kind of hot pepper you prefer or any that you can get your hands on.

I tend to blend all of the ingredients to make this recipe is because chopping them is extremely time consuming. For some odd reason, though, some people really object to doing it this way. If you blend them, it will take no more than 5 minutes, but if you chop them, it will take you anywhere from 20-30 minutes, depending on how good you are with a knife or how many fingers you end up chopping off. And I'm not kidding, every single ingredient has to be finely minced or else, just don't bother making it at all. Here is my chopped version.

Ingredients

  • 1/2 cup cilantro finely chopped
  • 2 medium seedless tomatoes finely chopped
  • 1/2 cup red bell pepper finely chopped, optional (about ½ medium bell pepper)
  • 1-2 green onions finely chopped (I only use the stalks)
  • 1-2 hot peppers (use any hot pepper that you like, ex.: habanero, jalapeño), finely chopped
  • 1-2 garlic cloves finely chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoons lime or lemon juice
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1 teaspoon white granulated sugar
  • salt to taste (about ½-1 teaspoon)

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Directions

  1. Mix all the ingredients in a bowl. Keep the mixture in an airtight container or bottle, this way it can last about a week in the refrigerator.
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