Salsa Criolla ecipe (Argentinian Salsa Recipe) - Chili Pepper Madness (2024)

Salsa Criolla Recipe (Argentinian Salsa)

Some version of "salsa" can be found in every country around the world. At its root, salsa is simply a combination of fresh local vegetables (and sometimes fruit) with other local seasonings.

It can be served fresh and raw, or cooked in some form and processed, but from place to place it is essentially the same thing. The biggest difference between them is the selection of local ingredients.

Salsa Criolla is no different. Note that this recipe is the Argentinian version of the salsa, not the Peruvian Salsa Criolla that is much different, one that I hope to include on the website here soon. The Argentinian version of criolla sauce is much more vibrant in color and much closer to salsa you may already be used to eating.

What is Salsa Criolla?

The base of Argentinian Salsa Criolla is red bell pepper, onion, tomato, vinegar and oil. From there you are free to add in other ingredients, which I have done, of course, but as you can see, it is quite similar to what you might find anywhere in the U.S.

Salsa Criolla isn't meant to be enjoyed as a typical salsa, however. Instead, it is meant to accompany meat, particularly steak, as a condiment along with chimichurri. It is also popular with street food, such aschoripán, basically chorizo served on a bun, along with chimichurri.

Because of the combination of vinegar and oil, it is reminscent of a mild giardiniera (check out our local Chicago Style Giardiniera Recipe as a comparison), though Salsa Criolla is meant to be served fresh, immediately after you make it.

Ingredients in Salsa Criolla

• Red bell pepper (I used a green one too)
• White onion
• Tomato
• Garlic
• Olive oil
• Red wine vinegar
• Crushed red pepper
• Fresh oregano
• Salt and pepper to taste

How to Make Salsa Criolla

Mix the fresh ingredients. Add the prepared bell peppers, onions, tomatoes and garlic to a big bowl.

Make the simple dressing. In another bowl, whisk together the oil and vinegar. Pour it into the bowl with the vegetables and toss to fully coat everything.

Make it flavorful, and enjoy! Add the crushed red pepper flakes, oregano, salt, and pepper to your salsa. Give it a good stir and serve immediately.

Recipe Tips & Notes

• Serve it however you'd like. I don't see any reason why you can't serve this as-is or dig in with a bag of tortilla chips, but honestly, the salsa shines when served over the top of a grilled steak or chicken breast, or spooned over a sizzling sausage in a bun.
• Adjust the spice levels. It's no secret that I love some red pepper flakes! However, you can omit them or halve the amount if you're looking for a less spicy option. With that being said, you could always heat things up by measuring with your heart.

Storage

You can always save it for later. While this salsa is meant to be enjoyed immediately, you can definitely store it for later. Just pop it into an airtight container and keep it in the fridge for up to 48 hours.

Check Out Some My Other Popular Salsa Recipes

• Mexican Green Table Sauce
• Homemade Green Enchilada Sauce with Roasted Tomatillos
• Salsa Roja
• Salsa Criolla – Argentinian Salsa
• Fiery Mango Salsa
• Habanero Salsa
• Xni-Pec – Chunky Habanero Salsa
• Homemade Picante Sauce
• Fresh Cranberry Salsa
• Guasacaca (Venezuelan Avocado Dip)