Argentine Creole sauce goes well with almost any meal. Actually, what we know as salsa criolla is a kind of marinade made from minced vegetables. In addition, it is not only from Argentina, but from all of Latin America. However, each country adds its own touch depending on its food and traditional dishes. In the Argentine case, this type of side is made to season various cuts of beef. There are even many variants, depending on the country, the region and the main dish. Now, the recipe that we will show here will be one of the most classic and traditional.
The origins of salsa criolla, as everything seems to indicate, are in Peru, a country characterized by the interbreeding of the Quechua-Inca with the Spanish and African. But, as is the case with pisco (an old ethyl dispute between Chile and Peru), these historical attributions raise certain national passions, so we are not going to elaborate much on it. However, it must be made clear that there are national or rather ethnic variants of this sauce:
In Peru, the creole adobo is prepared with raw red onion, ají (the Mexican chili, a type of chili pepper) yellow and / or ají limo (a variety of hot chili characterized by its lemony aroma) and lemon, which, like Those readers who are fond of Peruvian cuisine will know well, it is a fundamental and characteristic component of the country of Túpac Amaru and Velasco Alvarado. In Peru it is more common to cut the ingredients into strips.
In Río de la Plata, that is: Argentina and Uruguay, the most common ingredients are: onion, bell pepper (that is, common pepper, which can be red or green, or even both variants indistinctly), tomato, and spices and various seasonings (oil, vinegar, salt, ground chili, cumin, pepper).
Creole Sauce recipe
- 6 tablespoons of olive oil
- 6 tablespoons of wine vinegar
- 6 tomatoes
- 3 garlic cloves
- 2 medium onions
- 1 large red bell pepper
- 1 large green bell pepper
- ground black pepper
If you want to prepare a sauce that everyone likes and that combines well with a roast of meat or grilled meat, we suggest that you prepare this wonderful Creole sauce. It is a sauce of Argentine origin that is easily prepared and is always successful.
We will start by washing the tomatoes and peppers and peeling the onions and garlic cloves. Then we are going to chop the onion into small cubes that are not too big and the garlic as fine as we can, and we put them in the container where we are going to prepare the sauce.
Then we open the peppers, remove the seeds and chop them into similarly sized pieces. We do the same with the tomatoes, removing the seeds and cutting them into pieces the same size as the peppers. Ideally, use tomatoes that are not too soft. We add everything to the same previous container.
Finally we add the olive oil and the wine vinegar, season to taste and stir well to mix everything. We try to correct the dressing if necessary, and we can optionally add a little finely chopped fresh parsley. We put the container in the fridge and let it rest for a couple of hours before serving this delicious Creole sauce.
Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 325
There are as many variants of Creole sauce as there are cooks in this world. Each one gives it their completely personal touch and it's perfect! Every house in South America has its own way if we talk about how to make salsa criolla, and obviously each one of us is going to defend to the last that his family's salsa is THE BEST. Try to find the point that you like the most and that will be the best creole sauce recipe in the world.
Another variation that I do sometimes.
1 large white onion
1 small red bell pepper (or 1/2 if it is very large)
1 small green bell pepper (or 1/2 if it is very large)
1 small yellow bell pepper (or 1/2 if it is very large)
2 pear tomatoes
1 green onion
1 cup olive oil
1/2 cup apple cider vinegar
Condiments: salt, pepper, cumin, ground chili.
And besides the sauce ... Do you know the Creole salad?
The Creole salad is a very good variable of the Creole sauce: it has the same ingredients as the sauce but with less seasonings and thus is less invasive. It is softer than the sauce and serves to accompany all your meals.
2 pear tomatoes, 1 white onion, 1 red bell pepper, 1 green bell pepper, Salt, pepper, 1 dash of apple or wine vinegar, Olive oil
How to make a delicious Creole salad?
Chop the pear tomato (this time without removing the seeds) into medium squares. Chop the onion and peppers the same size as the tomato. Season with a dash of vinegar and salt and pepper to taste. Add a dash of olive oil. It can be served at the moment or after leaving 15 minutes in the refrigerator. Yasss! To enjoy!
Creole Sauce recipe
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