Argentinean Salsa Criolla is a delicious and tangy condiment that adds a burst of flavor to many traditional Argentine dishes. It is a vibrant mixture of onions, tomatoes, bell peppers, vinegar, and herbs, which come together to create a delightful sauce. And the combination of Salsa Criolla, Chimichurri, and meat is a classic trio in Argentine cuisine.
The history of Argentinean Salsa Criolla can be traced back to the early 19th century when Italian immigrants brought their culinary influences to Argentina. They combined their traditional recipes with local ingredients, resulting in the birth of this unique condiment. Over time, Argentinean Salsa Criolla became an integral part of the country's cuisine and is now commonly found on dining tables throughout Argentina.
The recipe for Argentinean Salsa Criolla can vary slightly from region to region and from family to family, but the basic ingredients remain the same.
- 1 large white onion
- 1 small red bell pepper (or 1/2 if it is very large)
- 1 small green bell pepper (or 1/2 if it is very large)
- 1 small yellow bell pepper (or 1/2 if it is very large)
- 2 plump tomatoes
- 1 green onion
- 1 cup olive oil
- 1/2 cup apple cider vinegar
- Seasonings: salt, pepper, cumin, ground chili.
- Chop the onion and the bell peppers very small.
- Remove the seeds from the tomatoes and cut it very small.
- In a bowl add the seasonings with the vinegar and stir well.
- Add the chopped vegetables and stir well.
- Add the olive oil and let it rest for at least 3 hours in the fridge before consuming it
Source: Paulina Cocina
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Inspired by the easy no knead focaccia recipe in Bon Appetit, adding a pinch of gold.