SALSA CRIOLLA (about 1-1/2 cups)
This Argentine salsa typically is served with asado – beef, pork of lamb cooked over an open fire or grill. It’s also wonderful with a seared skirt steak.
1 large tomato (1/2 pound)
½ cup finely chopped sweet onion
¼ red bell pepper, cut into ¼ inch dice
1 scallion, chopped
1 teaspoon minced fresh oregano
¼ teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
½ teaspoon salt
¼ teaspoon black pepper
1.Cut an X in bottom of tomato with a sharp paring knife and blanch tomato in a 3 quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon to a bowl of ice and cold water and cool. Peel off skin with a paring knife and discard skin. Halve tomato crosswise and seed it, then cut into ¼ inch dice.
2. Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.
from Gourmet Magazine, January, 2000