Salsa Criolla (Argentinian Salsa) is a bright, vibrant South American salsa that features chopped bell peppers, onions, tomatoes and garlic tossed with red wine vinegar and olive oil. It's deliciously fresh and SO easy to make!
Salsa Criolla Recipe (Argentinian Salsa)
Some version of "salsa" can be found in every country around the world. At its root, salsa is simply a combination of fresh local vegetables (and sometimes fruit) with other local seasonings.
It can be served fresh and raw, or cooked in some form and processed, but from place to place it is essentially the same thing. The biggest difference between them is the selection of local ingredients.
Salsa Criolla is no different. Note that this recipe is the Argentinian version of the salsa, not the Peruvian Salsa Criolla that is much different, one that I hope to include on the website here soon. The Argentinian version of criolla sauce is much more vibrant in color and much closer to salsa you may already be used to eating.
What is Salsa Criolla?
The base of Argentinian Salsa Criolla is red bell pepper, onion, tomato, vinegar and oil. From there you are free to add in other ingredients, which I have done, of course, but as you can see, it is quite similar to what you might find anywhere in the U.S.
Salsa Criolla isn't meant to be enjoyed as a typical salsa, however. Instead, it is meant to accompany meat, particularly steak, as a condiment along with chimichurri. It is also popular with street food, such as choripán, basically chorizo served on a bun, along with chimichurri.
Because of the combination of vinegar and oil, it is reminscent of a mild giardiniera (check out our local Chicago Style Giardiniera Recipe as a comparison), though Salsa Criolla is meant to be served fresh, immediately after you make it.
Ingredients in Salsa Criolla
- Red bell pepper (I used a green one too)
- White onion
- Tomato
- Garlic
- Olive oil
- Red wine vinegar
- Crushed red pepper
- Fresh oregano
- Salt and pepper to taste
How to Make Salsa Criolla
Mix the fresh ingredients. Add the prepared bell peppers, onions, tomatoes and garlic to a big bowl.
Make the simple dressing. In another bowl, whisk together the oil and vinegar. Pour it into the bowl with the vegetables and toss to fully coat everything.
Make it flavorful, and enjoy! Add the crushed red pepper flakes, oregano, salt, and pepper to your salsa. Give it a good stir and serve immediately.
Recipe Tips & Notes
- Serve it however you'd like. I don't see any reason why you can't serve this as-is or dig in with a bag of tortilla chips, but honestly, the salsa shines when served over the top of a grilled steak or chicken breast, or spooned over a sizzling sausage in a bun.
- Adjust the spice levels. It's no secret that I love some red pepper flakes! However, you can omit them or halve the amount if you're looking for a less spicy option. With that being said, you could always heat things up by measuring with your heart.
Storage
You can always save it for later. While this salsa is meant to be enjoyed immediately, you can definitely store it for later. Just pop it into an airtight container and keep it in the fridge for up to 48 hours.
Try this with my Bake Flounder with Salsa Criolla recipe. Delish!
Check Out Some My Other Popular Salsa Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Salsa Criolla Recipe (Argentinian Salsa)
Ingredients
- 1 small red bell pepper finely chopped (I used both red and green)
- ½ small white onion finely chopped
- 1 small tomato chopped
- 1 clove garlic minced
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper
- 1 teaspoon minced fresh oregano
- Salt and pepper to taste
Instructions
- Add the bell pepper, onion, tomato and garlic to a large bowl.
- In a separate bowl, whisk together the oil and vinegar. Pour it into the first bowl and toss to coat everything.
- Add the crushed red pepper, oregano and salt and pepper to your preference.
- Give it a good stir and serve.
Nutrition Information
Charles Carrigan says
I made this with the addition of roasted Pablano peppers and some smoked paprika.
truly awesome.
Mike Hultquist says
Thanks so much, Charles!
pharady sananikone says
love your receipes
Mike H. says
Thank you, Pharady. Enjoy!
July says
How long does this keep in the refrigerator jared?
Mike Hultquist says
July, salsa will keep 5-7 days covered in the refrigerator. I have not tried to process it in a water bath, however.
Rocio says
I’m Argentinian, I loved it. I use balsamic vinegar instead of red wine, I like it better and find it more sweet.
Michael Hultquist - Chili Pepper Madness says
Thanks, Rocio! Super happy you enjoyed it.
Beth says
Hi, I found your blog while searching for info on an amazing steak sandwich I had in La Boca in Buenos Aires. It was served plain with 3 condiments, I believe one was salsa criolla. The other seemed like a mayo-like condiment with chives or something in it, and the third looked like a red and green chimichurri but did not taste like chimichurri. Any idea what those might have been? Anyway I'm going to try your recipe, it looks great, thanks!
REPLY: Hi, Beth! I'm thinking it could have been a different version of a chimichurri, as there are a few ways to make them, though not positive. Very curious! I hope you like the salsa. -- Mike from Chili Pepper Madness.
Jime says
Very likely your third sauce is provenzal: garlic and parsley in oil.
lisa says
the recipe only lists red pepper, but the picture also shows green
REPLY: Lisa, you can use a combination of red and green bell, as I have done, for color if you wish. -- Mike from Chili Pepper Madness.
John says
Looks great. Pic looks like it has a little green pepper too. I like the color contrast!
pippo in cucina says
salsa muy fresca y rica