If chimichurri is the Argentinian green sauce, salsa criolla is the Argentinian red one. Fresh tomato, onion, and capsicum cut small and dressed in vinegar and oil. It is on every asado table. It should be on yours.
Salsa criolla is the fresh counterpart to chimichurri. While chimichurri is herbaceous, oily, and assertive, salsa criolla is crunchy, acidic, and light. The two sauces together cover the whole flavour spectrum of an Argentinian asado. You use chimichurri on the steak and the sausage. You use salsa criolla on the choripán, the milanesa sandwich, the roasted vegetables, and anything else that benefits from a fresh, acidic counterpoint.
The technique is simple: fine dice everything, dress with olive oil and vinegar, rest for at least 30 minutes. The vinegar slightly softens the onion and capsicum, the salt draws out liquid from the tomato, and the flavours marry. After 30 minutes it is ready. After 4 hours it is better.
This recipe makes about 500 ml, enough for a generous asado for 6 to 8 people. Keeps in the fridge for 2 days, though it is best within 24 hours.
At a proper Argentinian asado, both sauces sit on the table in small bowls. Guests help themselves depending on what they are eating. Chimichurri on the fatty cuts, salsa criolla on the leaner cuts, both on bread.
Our chimichurri recipe pairs perfectly with this for the complete asado condiment set.
Ingredients
For the salsa
- 3 ripe tomatoes, deseeded and finely diced
- 1 medium red onion, finely diced
- 1 red capsicum, finely diced
- 1 green capsicum, finely diced
- 2 cloves garlic, very finely minced
- 3 tbsp finely chopped fresh parsley
- 100 ml extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp sweet paprika (optional)
- 1 tsp dried oregano
- 1 tsp salt
- Black pepper to taste
- Chilli flakes, to taste (optional)
Method
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Prep the tomato.
Cut the tomatoes in half horizontally. Scoop out the seeds and liquid with a spoon (or squeeze gently). Dice the flesh into 5 mm cubes. Removing the seeds is important, otherwise the salsa becomes watery.
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Prep the aromatics.
Finely dice the red onion and both capsicums into 5 mm cubes, matching the tomato size. Finely mince the garlic. Finely chop the parsley.
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Combine.
In a bowl, combine tomato, onion, both capsicums, garlic, and parsley. Add olive oil, red wine vinegar, paprika, oregano, salt, pepper, and chilli flakes if using. Mix gently with a spoon.
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Rest.
Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 4 hours). This allows the flavours to marry and the vinegar to soften the raw onion edge.
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Taste and adjust.
Before serving, taste. Adjust salt, vinegar, or oil as needed. Salsa criolla should taste bright, acidic, and lightly herbal.
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Serve.
Transfer to a serving bowl with a small spoon. Set on the asado table alongside the chimichurri.
Chef's notes.
Uniform small dice. The whole dish is about texture. 5 mm cubes of everything is the target. Bigger chunks make it feel like a salad, not a salsa.
Remove tomato seeds. The seeds and liquid make the salsa watery. Squeeze or spoon them out before dicing.
Rest time matters. A freshly made salsa criolla is fine. A 30-minute rested one is noticeably better. A 4-hour rested one is best.
Red wine vinegar is traditional. White wine vinegar or sherry vinegar both work. Apple cider vinegar is too sweet. Balsamic is wrong.
Do not pre-salt the onion. Some recipes call for salting and rinsing the onion to remove bitterness. Argentinian salsa criolla leaves the onion raw. The 30-minute rest mellows it naturally.
What to serve it with.
Choripán. The classic pairing. Salsa criolla is the standard condiment for a chorizo sandwich.
Asado. Alongside chimichurri, one of the two essential asado sauces.
Milanesas. A spoonful over a crumbed beef or chicken milanesa is excellent.
Empanadas. Try it on the side of a baked Carnivore empanada.
Grilled vegetables. Eggplant, zucchini, capsicum, all benefit from a spoonful of salsa criolla after grilling.
Frequently asked questions
What is the difference between salsa criolla and Peruvian sarza criolla?
Peruvian sarza criolla is mostly sliced red onion with lime, chilli, and coriander. Argentinian salsa criolla is a diced mix of tomato, onion, and capsicum with vinegar and oregano. Same name, different sauces.
Can I make salsa criolla in advance?
Yes, up to 4 hours ahead. Beyond 24 hours, the texture softens and the tomato breaks down. Best served within the day it is made.
What if I don't like raw onion?
Soak the diced onion in cold water for 10 minutes, then drain. This removes much of the sharp bite. Alternatively, use milder red salad onions or reduce the amount.
Is salsa criolla spicy?
Traditionally no. It is an acidic, fresh condiment, not a hot one. Adding chilli flakes is a modern variation. If you want spicy, add a finely diced fresh chilli.
Can I use only one colour of capsicum?
Yes. The red and green combination is traditional for visual appeal and slight flavour variety, but either one alone works fine.
Empanadas, the Argentinian starter.
Every asado starts with empanadas. Our five flavours pair perfectly with both salsa criolla and chimichurri. Delivered across Sydney.