Argentinian Salsa Criolla

A glass jar filled to the top with salsa criolla and there's a spoon in the jar too.

Argentinian salsa criolla is a delicious salsa with peppers, tomatoes, onions and olive oil /red wine vinegar. It's the perfect salsa to top off churrascos or make choripan with.

Course Side Dish

Cuisine Argentinian, Gastronomia Latina, Latin American

Keyword Salsa Criolla

Prep Time 10

Chilling time 1

Total Time 1 10

Servings servings

Calories 161kcal

Author Sonila

Ingredients

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 roma tomatoes
1 white onion medium size
3 tbsps red wine vinegar
0.5 tbsp sea salt
0.25 cup olive oil extra virgin
1 tsp dry oregano
fresh cracked black pepper to taste, optional

Instructions

Peel the onion, wash and dry. Wash and dry the peppers as well.
Chop peppers in very thin julienne strips, then dice as thin as possible as well. The smaller the cubes, the better.
Chop the tomatoes, remove the seeds and any juice. Dice the tomatoes as small as possible as well. Dice the onions as well.
Add pepper, tomatoes, onion in a bowl. Pour red wine vinegar, olive oil over the veggies. Add salt and oregano as well. Mix everything well!
I usually pour in a mason jar at this point, and chill for at least an hour before serving over favorite grilled foods. Enjoy:)).

Notes

The amount of servings is a bit subjective in this recipe. If you have a lot of side dishes and sauce, you might serve only 1 tbsp per person over the grilled food. But if you have few sides and salsas, people might serve more than 1 tbsp per person. I for example, tend to serve few tbsps for only myself. My husband does the same so we maybe consume more than 1 serving.
Chill the salsa for minimum 1 hour before serving. It allows for all the vegetables to marinate together.
You can replace roma tomatoes with other tomatoes, just remove seeds and juice before chopping.
It only takes about 10 minutes to put this salsa together, but you'll need 1 hour for chilling.

Nutrition