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

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