Salsa a la Criolla is a vibrant, fresh sauce made with ripe tomatoes, red onions, bell peppers, garlic, red wine vinegar, and extra virgin olive oil. This classic Latin accompaniment is packed with bright flavors and pairs beautifully with grilled or roasted meats, fish, sausages, pork, and even sandwiches. It can also be enjoyed as a fresh dip for tortilla chips.
The name Salsa a la Criolla (Creole sauce) reflects the blend of Indigenous, European, and African culinary influences across Latin America and the Caribbean. Versions vary by country—Argentinian salsa criolla differs from Peruvian, Puerto Rican, or Colombian styles—but the essential idea is the same: fresh, chopped vegetables dressed in vinegar and oil with herbs and spice.
This recipe is Argentinian in spirit and intentionally simple: diced tomatoes, bell peppers, and onions are mixed with parsley, oregano, and garlic, then macerated in a tangy blend of red wine vinegar and olive oil. The result is a versatile, refreshing salsa that enhances everything from steak and grilled chicken to fish and vegetables.
Salsa Criolla
If you haven’t tried Salsa Criolla, expect a bright, textural side that elevates grilled and roasted foods. It’s commonly served alongside chimichurri in Argentina, and while not traditional, it’s also delicious scooped with chips. The ingredient list is straightforward and most items are pantry staples.
Ingredients:
- Fresh tomatoes
- Bell peppers (any color), seeded and diced
- Onion (white, red, or purple), peeled and diced
- Fresh garlic, minced
- Jalapeño pepper, seeded and minced (or a pinch of cayenne)
- Fresh parsley, roughly chopped
- Fresh oregano (or 1/4 teaspoon dried oregano)
- Red wine vinegar (lime juice or white vinegar can be substituted)
- Extra virgin olive oil
- Salt and black pepper, to taste
Equipment:
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl and spoon
It’s traditional to hand-chop the ingredients for a nice texture, but you can pulse them briefly in a food processor or use a hand chopper if preferred. Spend a few minutes with a drink and enjoy the prep—chopping vegetables is part of the fun.
Salsa a la Criolla
Begin by whisking the salt into the red wine vinegar in a mixing bowl until it dissolves. Add the diced onion and toss to coat; let it sit at room temperature for about 10 minutes to soften the bite.
Halve the tomatoes across the equator and gently scoop out most of the seeds with your hands. You don’t need to remove every seed—just enough to reduce excess liquid. Dice the tomato flesh and add it to the bowl.
Add the diced bell peppers, minced garlic, jalapeño, chopped parsley, oregano, and the olive oil. Toss everything together to coat. The salsa can be served right away, but it benefits from resting—tightly covered—at room temperature for at least one hour to let the flavors meld.
Store any leftovers in a jar or airtight container in the refrigerator for up to five days.
Salsa a la Criolla
Argentinian-style Salsa a la Criolla is often served with grilled steak and sausages and pairs well with chicken, fish, and vegetables. Its fresh, bright flavors also make a tasty, non-traditional dip for tortilla chips.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Mixing spoon
Ingredients
- 1.5 teaspoons kosher salt
- 1/3 cup red wine vinegar
- 1 white or sweet onion, peeled and diced
- 2 to 3 large tomatoes
- 2 bell peppers, any color, seeded and diced
- 1 jalapeño, stem removed, seeded and minced
- 2/3 cup extra virgin olive oil
- 1/4 cup fresh parsley, roughly chopped
- 1 teaspoon fresh oregano (or 1/4 teaspoon dried)
- 3/4 teaspoon black pepper, or more to taste
Instructions
- Whisk the salt and red wine vinegar together until the salt dissolves. Add the diced onion, toss to coat, and let sit at room temperature for 10 minutes.
- Cut tomatoes in half across the equator and scoop out most of the seeds. Dice the remaining tomato flesh.
- Combine tomatoes, bell peppers, jalapeño, garlic, parsley, oregano, and olive oil with the onion and vinegar. Toss to coat.
- Serve immediately or cover tightly and let rest at room temperature for at least one hour for the best flavor.
- Refrigerate leftovers in a sealed container for up to 5 days.
Nutrition (per serving, approximate)
Calories: 253 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 24 g | Fiber: 2 g | Vitamin C: 65 mg
Nutrition estimates are approximate and may vary with ingredient brands and amounts used.
