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salsa criolla - argentine creole sauce

Recipe by
Carolyn Haas
Whitewater, WI

In the US, the word "creole" is synonymous with New Orleans cuisine, but the term actually meant a person of European decent born in a colony. In Argentina, the "criollos" lived in northwest Argentina where there were more people of Spanish ancestry. This sauce is a good compliment to meat or fish dishes. The recipe is from The Food and Cooking of Argentina. Cook time is actually chill time.

yield 10 serving(s)
prep time 20 Min
cook time 2 Hr
method No-Cook or Other

Ingredients For salsa criolla - argentine creole sauce

  • 1 md
    white onion, finely chopped
  • 1/2 c
    white wine vinegar
  • 1-2 Tbsp
  • 2 clove
    garlic, minced
  • 1 md
    red bell pepper, finely chopped
  • 2
    green onions, sliced
  • 1 lg
    tomato, seeded and diced
  • 1 c
    olive oil
  • 1 Tbsp
    parsley, minced
  • 1/2 tsp
  • black pepper, to taste

How To Make salsa criolla - argentine creole sauce

  • 1
    Put chopped onion, vinegar and salt in bowl and let marinate for 15 minutes to 1/2 hour.
  • 2
    Stir in rest of the ingredients. Add pepper and additional salt, if necessary. Chill for at least 2 hours. Let warm to room temperature to serve.

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