Besides from the regularchimichurri sauce recipe that we use in our roasts, another quite common garnish to enjoy grilled meats is the Criolla Sauce, or “Salsa Criolla” in spanish.
The particularity of this sauce is that, once prepared, you can consume it directly without the need for it to rest, as happens with the chimichurri sauce. But you can also let it marinate for a few hours / days to use it as a pickle in other preparations.
Here is the recipe for the traditional argentinian Criolla Sauce from roast meat or choripanes.
How is the criolla sauce prepared?
This sauce is made with tomato, onion and pepper (bell pepper, green or yellow) chopped in brunoise and mixed with oil and vinegar.
As you can see, its ingredients are easy to find and its preparation is quite simple. That is why it is also used to marinate meats or to season roasts instead of chimichurri.
What about the Criolla Salad?
The Criolla salad is a variant of the sauce, although less oily. This is a good option when we want to eat other dishes that are not only roasts.
The preparation of the criolla salad is similar to the sauce; it even has the same ingredients. You simply need to reduce the use of oil and vinegar so that it has the texture of a salad itself.
Tradicional Argentinian criolla sauce recipe
The preparation of the traditional Salsa Criolla is extremely simple:
- 1 tomato
- 1 small bell pepper
- 1 small green pepper
- 1 red onion
- 1 cup of neutral sunflower oil or corn oil
- 1/2 cup wine vinegar
- Salt and pepper to taste
- Cut the tomato, pepper and onion in brunoise (small dice of 2 to 3 mm). You can help yourself with an electric chopper.
- When everything is chopped, place them in a small container (bowl) and add the salt and pepper to taste.
- Finally, add the neutral oil and a splash of wine vinegar to the mixture. Stir and let the sauce rest.
- Remember to remove the seeds from the tomatoes and bell peppers before cutting them.
- In the recipe you can use either just bell pepper, or just green pepper. You can even use the yellow pepper as well. But if you want something with more life (more colorful), I recommend the bell pepper.
- The amount of oil can vary. You just have to make sure that it is not very oily, but with the texture of a sauce.
- On the contrary, if you want to prepare the Criolla salad, try to put much less oil on it.
- You can store the sauce in an airtight container and in the fridge. In the fridge will last two to three days.
Recipe name: Argentinian Criolla Sauce recipe
Author: Stefano De Andrade
Preparation time: 10 minutes
Cooking time: 15 minutes
Calories: 331 calories