Tomato Salsa

Name: Tomato Salsa
Yield: Makes 3 to 4 Cups; Serves 6 to 8
Cuisine: Argentina
Ingredients: 2 large ripe tomatoes (about 1 pound), cored and seeded (see box), then cut into ¼-inch dice; 1 sweet onion, such as Vidalia or Walla Walla, cut into ¼-inch dice; 1 medium-size green bell pepper, cored, seeded, and cut into ¼-inch dice; 2 tablespoons extra-virgin olive oil; 3 tablespoons fresh flat-leaf parsley; 1 teaspoon dried oregano; 2 tablespoons red wine vinegar, or more to taste; Salt and freshly ground black pepper

Salsa Criolla

Preparation info

Makes 3 to 4 Cups ; Serves
6 to 8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This colorful salsa turns up wherever grilled meats are served in Argentina. The recipe varies from restaurant to restaurant and from family to family. Sometimes it’s nothing more than chopped tomatoes and onions. The salsa criolla here is a slightly more elaborate version that tastes great with just about any type of grilled fare.

Ingredients

Americas
Argentina
Side dish
Gluten-free
Vegan

Ingredients

Method