salsa criolla - argentine creole sauce
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In the US, the word "creole" is synonymous with New Orleans cuisine, but the term actually meant a person of European decent born in a colony. In Argentina, the "criollos" lived in northwest Argentina where there were more people of Spanish ancestry. This sauce is a good compliment to meat or fish dishes. The recipe is from The Food and Cooking of Argentina. Cook time is actually chill time.
yield
10 serving(s)
prep time
20 Min
cook time
2 Hr
method
No-Cook or Other
Ingredients For salsa criolla - argentine creole sauce
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1 mdwhite onion, finely chopped
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1/2 cwhite wine vinegar
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1-2 Tbspsalt
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2 clovegarlic, minced
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1 mdred bell pepper, finely chopped
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2green onions, sliced
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1 lgtomato, seeded and diced
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1 colive oil
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1 Tbspparsley, minced
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1/2 tspcumin
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black pepper, to taste
How To Make salsa criolla - argentine creole sauce
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1Put chopped onion, vinegar and salt in bowl and let marinate for 15 minutes to 1/2 hour.
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2Stir in rest of the ingredients. Add pepper and additional salt, if necessary. Chill for at least 2 hours. Let warm to room temperature to serve.
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