This salad is served at every Chilean barbecue and is the preferred accompaniment to fried fish, although it is delicious served with most dishes. The onions should be very finely sliced a la pluma (‘like feathers’), and left to marinate with all the other ingredients so that the raw taste is reduced slightly.
Peel the tomatoes (see the Cook’s tip). Cut into slices.
Peel the onion and cut it in half, then cross-ways into thin slices. Cut the green chilli into small cubes. Remove the chilli seeds if you prefer.
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Energy 29kcal/122kJ; Protein 1g; Carbohydrate 6g, of which sugars 5g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 16mg; Fibre 2g; Sodium 9mg
