Tomato-Pepper Salsa

Name: Tomato-Pepper Salsa
Yield: Makes about 3 cups ; Serves 6
Cuisine: United States
Ingredients: 2 ripe tomatoes (about 1 pound total), seeded and cut into ¼-inch dice; 1 medium (or ½ large) sweet onion, cut into ¼-inch dice (about 1 cup); 2 tablespoons red wine vinegar, or more to taste; ½ green bell pepper, cut into ¼-inch dice; ½ yellow bell pepper, cut into ¼-inch dice; 2 tablespoons extra-virgin olive oil; 1 teaspoon dried oregano; 3 tablespoons chopped fresh flat-leaf parsley; Coarse salt and black pepper

Preparation info

Makes about 3 cups ; Serves
6

Difficulty
Easy

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Part salsa, part salad, this simple relish is 100 percent delicious. Argentineans call it salsa criolla (Creole sauce). If you are serving it with the Argentinean Rib Steaks, you can make it while the meat is marinating. It will also go well with grilled beef, chicken, or seafood.

Ingredients

2 ripe tomatoes (about 1 pound total), seeded and cut into ¼-inch dice
1 medium (or ½ large) sweet onion, cut into

Americas
United States
Condiment
Spicy
Gluten-free
Vegan

Method

Combine the tomatoes, onion, bell peppers, oil, vinegar, parsley, and oregano in a nonreactive mixing bowl and toss to mix. Season the salsa with salt and pepper. Taste for seasoning, adding vinegar or salt as necessary. The salsa should be highly seasoned. You can make the salsa up to 4 hours ahead; store it, covered, in the refrigerator. Let it return to room temperature before serving. You m