Salsa Criolla

SERVINGS: MAKES ABOUT 3 CUPS

•BASIC-EASY
•MAKE-AHEAD

This colorful tomato, onion and pepper relish is another traditional accompaniment for grilled meats throughout South America.

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1 pound ripe tomatoes, seeded and cut into 1/4 -inch dice
1 medium onion, cut into 1/4 -inch dice
1 small green bell pepper, cut into 1/4 -inch dice
3 tablespoons chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground pepper

In a medium bowl, combine the tomatoes, onion, green bell pepper, parsley, oil, vinegar and oregano. Just before serving, season generously with salt and pepper

Make Ahead The salsa can be prepared up to 4 hours ahead, but it should be seasoned just before serving. Serve With Argentinian Grilled Beef Tenderloin

Salsa Criolla

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