Creole sauce

Name: Creole sauce (Salsa criolla)
Yield: Makes about 475ml/ 16fl oz/2 cups
Cuisine: Argentine
Ingredients: 15 ml/1 tbsp finely chopped fresh flat leaf parsley; ground black pepper and cumin; 1 beefsteak tomato, diced; 250 ml/8 fl oz/1 cup olive oil; ground black pepper and cumin; 2 garlic cloves, finely chopped; 15–30 ml/1–2 tbsp salt; 120 ml/4 fl oz/½ cup white wine vinegar; 1 Spanish (Bermuda) onion, chopped; 2 spring onions (scallions), finely sliced; 2 spring onions (scallions), finely sliced; 1 green (bell) pepper, finely diced; 1 red (bell) pepper, finely diced

Salsa criolla

Preparation info

Makes about
475
ml

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This is a quick, light and refreshing sauce that complements any meat or fish, especially more subtly flavoured ones. Unlike chimichurri, it only keeps for 3–4 days and is best made a couple of hours before serving.

Ingredients

1 Spanish (Bermuda) onion, chopped
120 ml/4 fl oz/½ cup

Americas
Argentina
Sauce
Vegan
Gluten-free

Method

Put the onion in a medium bowl with the vinegar and salt. Stir well and leave to stand for at least 15 minutes.
Add the garlic, chopped peppers, spring onions and tomato to the bowl and stir well.