Argentinian Salsa Criolla Recipe: Perfect Sauce for Meats

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What is Salsa Criolla?

Salsa Criolla is one of the most traditional recipes in Argentine cuisine. The combination of fresh vegetables, vinegar’s acidity, and the spices’ spiciness makes it the perfect companion for grilled meats. Its recipe is as simple as it is effective: a base of onion, bell pepper, tomato, vinegar, and oil adds flavor and moisture that complement meats and barbecue sandwiches perfectly.

How to use Salsa Criolla?

With its mix of fresh and vibrant flavors, Salsa Criolla is the ideal accompaniment for the most Argentine of dishes: the asado (barbecue) and meat in general.

The origins of this sauce have various theories, placing it throughout southern Latin America. Both Argentina, Uruguay, and Peru claim the recipe, but there are no clear historical records. What is certain is that it is one of Argentina’s two quintessential sauces, along with chimichurri, and can accompany any type of protein. Its fresh acidity and mild heat make it the perfect complement for all kinds of meats, whether beef, chicken, pork, or fish. Even seafood benefits from being paired with Salsa Criolla. It is also eaten as a complement to empanadas and is the perfect partner for the ultimate street food: the choripán.

Ingredients of Traditional Argentine Salsa Criolla

Like most Latin American cuisine, Salsa Criolla is highly customizable. You can adjust its acidity, spiciness, and saltiness to your taste. Depending on how you plan to use it, some ingredients might be added or omitted, but the fundamental ones are:

• Tomato: Ideally, use Roma or plum tomatoes for their firm, flavorful flesh that holds its shape without disintegrating in the sauce. We recommend peeling them before dicing them as finely as possible.
• Onion: Traditionally, white onion is used, but you can also use half white onion and half red onion for a milder flavor when eaten raw, and it will add color to your sauce.
• Bell Peppers: Generally, red bell peppers are used, but you can combine yellow and green ones as well. Besides subtle flavor differences, your dish will gain in color, becoming more visually appealing.
• Vinegar: While you can use any vinegar you have in your pantry, we recommend wine vinegar. Argentina is a producer of excellent wines, which yield extraordinary vinegars. Moreover, wine vinegar has a mild and pleasant acidity, making it ideal for this type of preparation.
• Oil: We recommend a neutral oil, like corn or sunflower oil. Although olive oil can be used, its strong flavor might be too overwhelming and alter the balance of flavors in the sauce.
• Salt: Since the sauce is primarily used as a barbecue complement, it’s traditional to use coarse or grilling salt, which has a texture and consistency similar to kosher salt.
• Pepper: Black, freshly ground, of course.

Optional ingredients, depending on taste, include:

• Scallions
• Crushed red pepper
• Cumin
• Parsley
• Garlic

How to make homemade Salsa Criolla

Step 1

Remove the skin and seeds and dice the tomato into small cubes.
While you can use tomatoes with their skins on, I highly recommend peeling them. It’s very simple: just make a crosscut at the tip of the tomato, immerse them in boiling water for 1 minute, then transfer them to cold water. The skin will come off effortlessly. Afterward, use a spoon to remove the seeds and the liquid part from the center of the tomatoes, being careful not to break them.

Step 2

Peel and dice the onion into small cubes.
The best way to dice an onion is to cut it in half, then make parallel cuts from the tip towards the root without cutting all the way through. Next, turn the onion and make crosswise cuts. This way, when the layers separate, you will have perfect pieces for the salsa criolla.

Step 3

Peel and dice the red bell pepper.
Before cutting the bell pepper, make sure to remove all the seeds and the white membranes, as they can give an unpleasant acidic taste to the preparation.

Step 4

Peel and dice the rest of the vegetables
Dice the rest of the vegetables and add them all to a bowl and mix

Step 5

Mix and Season

Combine the vegetables in a bowl, add salt, pepper, and crushed red pepper. Mix well, then add the vinegar and finally the oil, stirring until everything is well combined.

FRECUENTLY ASKED QUESTIONS ABOUT SALSA CRIOLLA

Is Salsa Criolla Spicy?

Salsa Criolla is highly customizable. Starting with its base of tomatoes, onions, and bell peppers, you can season it to achieve the desired level of spiciness. From adding garlic and jalapeño to the vegetable mix to adjusting the amount of crushed red pepper and black pepper, it can be as spicy as you wish or tolerate!

Can I just eat it by the spoonful?

Yes, of course! You’ll definitely be tempted to do so, and there’s no reason to resist. In fact, if you reduce the amount of vinegar and oil to one-third, salsa criolla transforms into Ensalada Criolla, a traditional Argentine salad you can enjoy guilt-free.

Are Salsa Criolla and Pico de Gallo the Same?

Salsa Criolla and Mexican Pico de Gallo are similar in appearance and uses, but the specific ingredients of each give them unique and distinct flavors. Mexican Pico de Gallo includes spicy chile among its vegetables, uses lime juice instead of vinegar, and has the pungent touch of cilantro, and it does not contain oil.

Can I prepare the salsa criolla in advance?

Absolutely! In fact, this salsa reaches its peak flavor after at least 8 hours of preparation. The flavors meld together, the vegetables infuse the liquids with their taste, and vice versa. You will really notice the difference if you prepare it the night before use.

How to store Salsa Criolla

Since oil and vinegar are natural preservatives, Salsa Criolla can be safely stored in the refrigerator for 4 to 5 days after preparation. Store it in an airtight glass container, ensuring the liquid level is above the vegetables. This prevents spoilage and allows it to remain in the refrigerator for several days without issues.

It’s crucial not to leave the sauce unrefrigerated for more than 2 hours. Once you’re done using it, promptly return it to the refrigerator.

Can It Be Frozen?

Yes, the ingredients in Salsa Criolla can handle freezing without issues. To store it this way, we recommend placing it in an ice cube tray and freezing it overnight. The next day, transfer the frozen Salsa Criolla cubes to a ziplock bag, ensuring you remove all the air. This method extends its shelf life up to 3 months. To thaw, take out as many cubes as needed, place them in a container, and let them thaw in the refrigerator. Never thaw in the microwave, as this would cook the sauce and alter its original flavor.

How to Tell if Salsa Criolla Has Gone Bad?

There are several indicators that your Salsa Criolla is no longer safe to consume. The main one is bubbling, indicating fermentation of the vegetables, making it unusable. Another sign is a strong, invasive acidic smell. Lastly, the most obvious sign is the presence of green mold accumulating in the storage container.

Homemade Argentinian Salsa Criolla

Serves: 6 Prep Time: 30 Min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 Medium Roma Tomatoes
• 1 White Onion
• 1 Red Onion
• 1 Red Bell Pepper
• 1 Garlic Clove
• 3 Spring Onions
• 3 Tbsp Wine Vinegar
• 9 Tbsp Neutral Oil
• 1 Tbsp Kosher Salt
• 1 Tsp Black Pepper
• Crushed Red Pepper to taste

Instructions

1. Peel and dice tomatoes
2. Peel and dice Onions
3. Peel and dice Red Bell Pepper
4. Peel and dice Spring Onions and Garlic
5. Combine all diced vegetables in a large bowl
6. Add salt, pepper and crushed red pepper and mix well
7. Add  the wine vinegar
8. Add the oil and combine
9. Let the sauce rest for at least 30 mins and ideally overnight

Notes

Always add the oil at the end of the preparation; otherwise, it will coat the vegetables and prevent them from absorbing the flavors of the spices and vinegar.

For the best flavor, let the salsa rest for at least 30 minutes before serving. This allows the flavors to meld together. If possible, prepare it a day ahead and refrigerate overnight for even better results.

Adjust the spiciness of the sauce to your liking by reducing or completely eliminating the crushed red pepper.

Try replacing the vegetables and herbs with those of your preference. For more heat, you can add a chopped chili, and for a fresher touch, parsley or even cilantro.

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