Salsa Criolla - Argentine Creole Sauce

Salsa Criolla - Argentine Creole Sauce Recipe

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Carolyn Haas


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.


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20 Min
2 Hr
No-Cook or Other


  • 1 medium
    white onion, finely chopped
  • 1/2 c
    white wine vinegar
  • 1-2 Tbsp
  • 2 clove
    garlic, minced
  • 1 medium
    red bell pepper, finely chopped
  • 2
    green onions, sliced
  • 1 large
    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.

Printable Recipe Card

About Salsa Criolla - Argentine Creole Sauce

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Latin American

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