Tomato-Pepper Salsa

Preparation info
  • Makes about 3 cups ; Serves

    6

    • Difficulty

      Easy

Appears in

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

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