Argentine Salsa Criolla
Argentine Salsa Criolla - kvalifood.com
Argentine salsa criolla is a raw vegetable relish dressed with red wine vinegar and olive oil. The onion soaks in salted vinegar first, then gets tossed with tomato, peppers, and parsley. Serve with grilled beef, choripan, or empanadas.
Makes ca. 2 cups (4-6 servings)
Ingredients
- 1 large red onion (ca. 150 g), thinly sliced
- 1 medium tomato (ca. 130 g), seeded, diced
- 1/2 red bell pepper (ca. 45 g), thinly sliced
- 1/2 green bell pepper (ca. 45 g), thinly sliced
- 3 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh flat-leaf parsley, chopped
- salt, to taste
- freshly ground black pepper, to taste
Directions
- Dissolve a pinch of salt in the vinegar. Add onion, soak 10 minutes.
- Add tomato, peppers, parsley, and oil. Season, toss gently.
- Marinate at room temperature at least 30 minutes. Keeps 3-5 days refrigerated.
Notes
- Serve with grilled beef, choripan, or empanadas.
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