Try this with my Bake Flounder with Salsa Criolla recipe. Delish! 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. 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. 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. 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.
