Together with chimichurri the best-known cold sauce of Argentina, although it resembles a fresh salad of finely chopped vegetables in a light dressing of sunflower oil and vinegar more closely. The fresh, slightly sour flavour forms the perfect counterweight to grilled meat and is on the table as standard at every asado.
Salsa criolla
Salsa criolla
Method
01
Chop
Cut the tomatoes, peppers (without seeds and membranes) and onion into small, equal cubes. Finely chop the parsley. Equal pieces give a nice presentation and an even flavour.
02
Dressing
In a separate small bowl, mix the sunflower oil, red wine vinegar, salt and pepper.
03
Mix
Put the vegetables and parsley in a bowl, pour the dressing over the top and gently turn over.
04
Rest
Leave to rest in the fridge for at least 30 min and stir again just before serving.
05
Serve
Separately in a small dish, alongside the meat or the parrillada.
Tips & notes
Use firm, ripe tomatoes with little moisture (Roma or plum); soft tomatoes make the salsa watery. Chop everything finely so the flavours mix well, and be restrained with the vinegar: fresh, not overpoweringly sour. At its best within 1–2 days, after which the vegetables lose their crispness. Keeps for up to 3 days, covered, in the fridge.
Variations
- Add a finely chopped chilli for extra heat.
- Leave to marinate for at least an hour for a softer, less sharp onion.
Contains:
Sulphites
Serve with
- Bife de chorizo & ojo de bife
- Entraña
- Vacío
- Asado de tira
- Empanadas criollas (de carne)
- Choripán
| Calories | 175 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 9 g |
| Fat | 15 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
