Salsa Criolla

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

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  • Servings: MAKES ABOUT 3 CUPS

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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

How to make this recipe

  1. 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.

Contributed By Published October 1998

502696 recipes/salsa-criolla 2013-12-06T23:46:48+00:00 Steven Raichlen fall|summer|barbecue-cookout|dinner-party|fathers-day|game-day|graduation-party|new-years-eve|latin-american|sauces-and-condiments|basic-easy|make-ahead|no-cook october-1998,steven raichlen,argentinean food,salsa recipe,salsa criolla,pepper relish,tomato salsa recipes,salsa-criolla 502696

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