Salsa Criolla

The Master and I preparing an Asado

Translated as a Creole Sauce, this stuff is Chimichurri’s little brother.  It usually shows up around chicken and fish, but don’t overlook it for beef or even on french bread rounds as a starter.  It’s a great fresh tasting “salsa cruda” without a lick of heat.

  • 1 Medium Red Onion, Minced
  • 1 Medium Red Bell Pepper, Minced
  • 1/4 Cup Red Wine Vinegar
  • Salt and Freshly Ground Pepper
  • 1 Tablespoon Dried Oregano (you can use fresh, just experiment with amounts to suit your taste)
  • 1/2 Tablespoon Dried Rosemary (you can use fresh, just experiment with amounts to suit your taste)
  • 1/2 cup Extra Virgin Olive Oil

In a medium bowl, mix the pepper and onion together.  Add the vinegar the salt and the pepper, mixing to combine.  Stir in the oregano and the rosemary.  Whisk in the olive oil.  Allow this to stand at room temperature for at least a half hour to meld the flavors.  It will hold in the fridge for a couple days, but it’s so easy to make just make it right before you need it.

Serve it in an attractive bowl with a spoon alongside your grilled meats at the table.  It probably won’t last very long.

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