Across the globe you will find every country has their own “salsa” which is usually a combination of fresh local vegetables (sometimes fruit) with traditional seasonings. The origins off salsa criolla goes back to “adobo”, which in Spanish means marinade or sauce, the theory is using oil and vinegar as a preserve but also as a way of mildly cooking the vegetables that are immersed in the sauce. The technique is very typical in both Spanish and Portuguese cooking and it is likely the sauce was brought during the colonization of South America. Another very popular latin dish which uses the same concept is ceviche (marinating fish and seafood in lime or other citrus fruits).

The argentine version is called Salsa Criolla, made with chopped peppers, onion, tomato, garlic and tossed with white wine vinegar and olive oil. Salsa Criolla is the perfect complement to beef, alongside chimichurri. It is also a popular topping for most Argentine street food like “choripan”. Although it is meant to be served fresh it can be kept for a few days in the fridge.

2 red bell peppers (you could use one green for added colour)

1 onion

3 tomatoes

1 garlic clove

Olive oil

White wine vinegar

Salt and Pepper

Dice all the ingredients and mix in a bowl with a generous splash of olive oil and vinegar. Season to taste and leave for half an hour to marinade!