- Causa a la Chiclayana – Potatoes with Fish & Vegetables (recipe)
- Ensalada Chilena (recipe)
- Ensalada Chuchu (recipe)
Earlier this year when Trinidad hosted the Summit of the Americas, I came up with the idea to try to cook my way through the recipes of the attending nations. That never quite materialized in the timely manner that I had envisioned. This recipe was one of those.
This simple tomato and onion salad is a customary accompaniment to meals in Chile. Its name echoes not only its popularity in that country, but also the fact that its main colors (red and white), mirror the colors of the Chilean flag.
Although the ingredients and preparations are blissfully elementary, the flavour profile is surprisingly complex, and for me and those who ate it, quite unexpected! One of the joys I had with my ‘Summit of the America’s food challenge, was realizing how many ways ingredients we take for granted can be given new life when approached from a different cultural lens.
Although most recipes for the salad use raw onions, a quick pre-boiling of the onions in salted water (be generous with the salt) as in the below version helps to take the bitterness out of less sweet varieties. Feel free to omit this step though if you are using a mild sweet onion, or if it’s just your preference 
Because the ingredients are so few, it is even more important that you pick the freshest, most flavourful varieties of each component as possible.
Ensalada Chilena
Source: About.com
INGREDIENTS:
4 ripe tomatoes
1 medium onion sliced julienne style
cilantro
salt to taste
oil, preferably olive
METHOD:
1. Soak the onion in salted boiling water.
2. This softens and removes some of the sharpness from the onion.
3. Wash, peel and slice the tomatoes.
4. Finely chop the cilantro.
5. Drain and rinse the onion, squeezing out all the water.
6. Add to the tomatoes and cilantro and dress with oil and salt to taste.
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Great recipe i can make this simple salad for my cos up coming wedding
Great recipe i can make this simple salad for my cos up coming wedding
Nice!
I hope that they and you like it 
Great recipe i can make this simple salad for my cos up coming wedding
Great recipe i can make this simple salad for my cos up coming wedding
Nice!
I hope that they and you like it 
simple, beautiful, and aperfect combo of ingredients.
simple, beautiful, and aperfect combo of ingredients.
simple, beautiful, and aperfect combo of ingredients.
simple, beautiful, and aperfect combo of ingredients.
Over the past few weeks I have become quite dependent on your website. My fiancee is from Trinidad and I am from Chicago. After visiting the country I have become hooked on certain dietary staples; doubles being my drug of choice. I appreciate your recipes and helpful photo’s that allow me to attempt to replicate the good cooking I got while I was in POS. Ohh how I do miss the meat man up in Petit Valley! If only i could make buss up shot and stewed goat.
Over the past few weeks I have become quite dependent on your website. My fiancee is from Trinidad and I am from Chicago. After visiting the country I have become hooked on certain dietary staples; doubles being my drug of choice. I appreciate your recipes and helpful photo’s that allow me to attempt to replicate the good cooking I got while I was in POS. Ohh how I do miss the meat man up in Petit Valley! If only i could make buss up shot and stewed goat.