This Argentine Salsa can’t be missing from your meals and summer BBQ parties. Is super fresh and easy to make. We served it with choripanes (Italian sausage and baguette). The best part is that you can make it a few days in advance. And yes, there is some chopping involved, so get your headphones, play some music or listen to a podcast and start chopping the vegetables. When I cook a dish that calls for raw onions I have two techniques:
Dicing the onions first and leaving them in a bowl with some salt and a splash of lime/lemon or vinegar (this is going to depend on the recipe) while preparing the rest of the ingredients. Letting the onions to sit with the salt and acid is going to help to mellow the strong onion flavor. I assure you that friends that don’t like eating salads with raw onions, will be happy with this technique.
If I’m making this salsa the day before serving it I dice the onion last. This way I don’t need to wash the cutting board until the end.
There is a chance that you have tried Mexican salsa. One difference with this recipe is that Salsa Criolla calls for a good amount of parsley and bell peppers. I like making more that I need because with the leftovers I can make a gazpacho or just add some roasted corn and voila I have two new dishes the following days.
Serves: around 5 to 6 people Takes:around 15/20 mins chopping and then fridge time
1 red bell pepper
1 pound tomatoes
½ red onion or 1 small
1 garlic clove
1 bunch of Italian parsley
1 tablespoon oregano
2 to 3 tablespoons of red wine vinegar’
¼ to ⅓ cup of extra virgin olive oil
Salt and pepper
Dice all of the vegetables and place in a bowl
Add the rest of the ingredients
Try and add anything that you feel is missing