Chilean salad recipe

Alloy of tomatoes, onions and green pepper, present in every roast and preferred companion of fried fish.

Ingredients to make Chilean salad:

2. The onion must be cut in pen and without cushion so that it does not lose flavor or donosura; It is preferable not to use the boiler onion due to its extreme flavor fortress; A few years ago, the friendly onion appeared in the marking, which, as its name suggests is softer and does not repeat with as much persistence as the Valencian and the guardian that are more strong.

3. Optionally peeled tomatoes will be cut into helmets if they are small or in cubes or slices if they are large, and have to be maintained on a strainer to be eliminated by the juice, which in some varieties is excessive.

4. The green pepper always and denervated, only in summer and autumn because it is the time of maximum itching, is chopped in a square mixed in the salad and also in an separate well to reinforce its presence who you like.

5. The time is 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.

6. The proportions of tomato and onions are very variable because it depends on the intensity of the taste of the onion.

7. Prudent proportion is 3 tomatoes per medium onion and a glass pepper.