Argentinian Salsa Criolla

You hear a lot about chimichurri these days. That green, pungent salsa that gets spooned onto steaks and beef burgers. But another Argentinian salsa that you might not hear so much about is salsa criolla - and over there, it's as popular as chimichurri. 

It's a mixture of finely chopped sweet red peppers, garlic, parsley, onion and tomato, all bound together with olive oil and vinegar. It's less pungent than chimichurri and isn't at all spicy. The crunchy red peppers really lift the flavours of whatever you're serving it with and freshen up the whole dish. 

criolla salsa (2)

Salsa Criolla (which basically means 'Argentinian salsa') works brilliantly with any grilled meats but also fish and vegetarian meals. Salads, too. Our favourite? A generous spoonful on top of a home-made pork burger, in a bun with a little mayonnaise and salad. 

How to Make Salsa Criolla
Makes enough to feed four, with leftovers

Finely chop 1 small white onion, 1 large clove of garlic and 2 tbsp flat-leaf parsley. Lay out 2 tomatoes on a board and de-seed them and then chop finely into tiny pieces. Trim and de-seed 1 sweet red pepper (Romano peppers are good) and then finely chop this too. Put all the veggies and herbs into a small bowl and trickle in 2 tbsp extra virgin olive oil and 2 tbsp white wine vinegar. Add a pinch of salt and mix it together. This salsa actually improves the next day, so make it a day before, cover with cling film and store in the fridge. Bring to room temperature before serving though, otherwise you won't benefit from the full flavours in the salsa. 

What are your favourite salsas?