What kind of dish is this?
This is Argentine salsa made by chopping tomatoes, onions and peppers with olive oil and vinegar.
Similar salsa exists in every Latin American country.
Each country has different ingredients and appearance.
The interpretation of “creole” varies slightly depending on the country and person.
In Argentina, those with roots in Spain are often called criollos.
It has its roots in Adobo(marinated) in Spain.
Adobo is a cooking method that improves shelf life at room temperature, and was introduced when Spain landed in Latin America.
Originally it was a food preservation technology, but nowadays when refrigeration technology has developed, it becomes the role of flavoring and topping before cooking.
But, tomatoes and peppers originate from Latin America.
Argentina has another delicious sauce called Chimichuri, but Chimichuri is what originally existed and was improved after the Spain landed.
Salsa criolla may have the same background.
This time I ate with rice and pork.
It is a convenient and delicious sauce to eat not only with meat and bread but also with rice and fish.
Also, this time I made it by adding red and yellow bell pepper to the most basic recipe.
Depending on the taste and the occasion, garlic, parsley, and spices may be added.
Just cut and mix, but delicious and nutritious.
Recipe of Salsa criolla
- 1 tomato
- 1 onion
- 2 green pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 60 ml vinegar
- 120 ml olive oil
- 1 tsp salt
- Chop all the vegetables.
- Mix everything.
- Cool in the refrigerator for 1-2 hours.Finish.