Summary

Ingredients

• 1 red pepper (s), finely diced
• 1 green pepper (s), finely diced
• 1 medium onion (s), finely diced
• 3 tomato (s), peeled, cleared and finely diced
• 1 garlic clove (s), pressed through
• 2 tablespoon parsley, finely chopped
• 1 teaspoon, heaped coriander greens (cilantro), finely chopped (optional)
• 100 ml olive oil
• 2 tablespoon red wine vinegar
• salt and pepper

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Instructions

1. Why does Salsa Criolla beat Salsa Chimichurri in popularity among Argentinian Asados? Quite simply: While the reigning grill master not only oversees, but unfortunately also guards the meat, the paws of the wolf pack don`t know what to do with themselves. A general growl is audible, but by no means threatening, as it does not come from the throats but from the stomachs. Crunchy bread and the two sauces are already on the table. A small piece of bread with a spoonful of Salsa Criolla therefore seems a good and not too greedy idea. It is not even noticeable if the act is repeated occasionally. A lively conversation among friends covers this reliably. What is striking, however, is the distracting (!) Praise of the chimichurri when the first pieces of meat are served. It can only be embarrassing when someone addresses the shortage of Salsa Criolla because it was actually intended for the meat. But it doesn`t happen, because nobody at the table is free from guilt.
2. The secret of this easy-to-prepare salsa is the patience of the chef. Your ingredients all want to be fine and diced the same size, and the end result will want to sit in the refrigerator for two hours so the juices can loosen and combine. But none of this is a drama in Argentina, because you not only share the finished meal, but also the work in preparation and everything is covered with a thick carpet of conversation among friends or family. Contrary to popular belief, the main stream of cola and co. And only second is the malbec, the constant companion of the Argentine steak. The average Argentine can easily get intoxicated with his own speech. Alcohol is secondary.
3. After the red and green peppers, tomatoes and onions have been prepared - as indicated in the list of ingredients - and cut into roughly equal cubes, these are placed in a bowl. The chopped parsley and - if desired - the coriander greens are also added with a squeezed clove of garlic. Now the vegetable and herb ingredients are carefully mixed together.
4. In a separate bowl, mix the red wine vinegar, salt and pepper together, add the olive oil and whisk into an emulsion. This is then added to the Salsa Criolla, the ingredients are stirred again and the salsa is placed in the refrigerator for two hours.
5. The Salsa Criolla goes well with everything grilled, be it beef, pork or poultry.