Argentinian Salsa Criolla
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
10
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Calories
222 kcal
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Course
Side Dish
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Cuisine
Argentinian
Argentinian Salsa Criolla
Description
Argentinian Salsa Criolla combines finely chopped red or yellow onion, assorted small bell peppers (red, green, yellow or orange), and cored, seeded tomatoes with chopped green onions, parsley, and optional basil. The vegetables are tossed with a mixture of vinegar, extra virgin olive oil, water, oregano, red pepper flakes, kosher salt, and black pepper. Marinating for a couple of hours in the refrigerator develops balanced tangy, herbal, and mildly spicy flavors.
The salsa has a crisp texture with fresh vegetable bite, bright acidity from vinegar, and richness from olive oil. It is typically served at room temperature alongside beef or other grilled dishes, adding a refreshing and colorful accent.
This salsa stores refrigerated in an airtight container for up to 3 days. Letting it come to room temperature and stirring before serving restores its full flavor and texture. Freezing is not recommended since it alters the texture of the fresh vegetables.
Ingredients
- 1 red onion finely chopped, or yellow onion, medium
- 1 bell pepper finely chopped, small red
- 1 bell pepper finely chopped, small green
- 1 yellow bell pepper finely chopped, small, or orange bell pepper
- 2 tomato cored, seeded, and finely chopped, large Roman variety
- 2 green onions , finely chopped
- 100 ml vinegar , such as rice, apple cider vinegar, red wine, or white vinegar (try not to use dark vinegar like balsamic vinegar because it would alter the appearance of the dish)
- 100 ml extra virgin olive oil
- 50 ml water
- ½ tablespoon oregano , fresh or dry, to taste
- ½ teaspoon red pepper flakes , to taste
- ½ teaspoon black pepper to taste, ground
- 1 teaspoon kosher salt , to taste
- 1 parsley chopped, flat-leaf or curly, handful, fresh
- 1 basil chopped, optional, bunch
Instructions
- In a medium bowl, combine all the vegetables and herbs; season generously with kosher salt and pepper. Pour in the water, vinegar, and oil, and mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Cover with a film and let the sauce stand for a couple of hours in the refrigerator until all the flavors blend. Serve at room temperature with beef or other dishes. Enjoy!!!
Notes
- Store salsa criolla in an airtight container in the refrigerator for up to 3 days.
- Before serving, bring salsa to room temperature and stir to re-blend flavors and juices.
- Do not freeze salsa as freezing alters the texture and flavor of the fresh vegetables.
- Use lighter vinegars like rice, apple cider, red wine, or white vinegar; avoid dark vinegars such as balsamic to preserve color.
User Reviews
Overall Rating
5
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