In Chile, American salsa is a pickled mix of cucumbers, carrots, and onions. No clue why it is called American, but it’s pretty popular and required in many traditional Chilean sandwiches.
Last Friday, we had a party with Chilean ex-pat friends, and the menu was simple: hamburgers and hotdogs. I decided to try to recreate our American Sauce (Salsa Americana).
I adapted this recipe from an old booklet from my grandmother devoted to preservation. It has many recipes for jams, jellies, pickles, and how-to-dried fruit. A true gem that I got after her passing.
American sauce can also include mayonnaise. You will see both versions depending on the restaurant. In Chile, no one does it at home. It’s easy to buy at supermarkets or meat markets.
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American Sauce (Salsa Americana)
One of the essential sauces for authentic Chilean sandwiches.
- Total Time: 45 minutes
- Yield: 2 cups 1x
- 2 carrots
- 2 cucumbers for pickling (preferred)
- 1/2 onion
- Chop all the vegetables fine and place in a pot with 1/2 liter of water and one tablespoon of coarse kosher salt. Bring to a boil, and boil for 10 minutes. Strain and reserve the water.
- Fill clean jars with vegetables almost full, and add 1 cup of white vinegar to the reserved water.
- Cover the vegetables with the water and vinegar mixture. Allow cooling.
- Refrigerate for five days, and consume. Keep refrigerated.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Stove
- Cuisine: Chilena
Keywords: Salsa Americana Chilean Style, Salsa Americana, American Sauce
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