Vibrant Argentinian Salsa Criolla (Creole Salsa)

I’ll be honest that I’m quite upset that I hadn’t discovered Salsa Criolla sooner! For instance, if I’ve had some extra peppers (which I do quite often when I buy peppers), this would have been the best way to use them up! My motivational guide to inspire you in the kitchen also mentions how using what you have in your fridge not only prevents waste, but is an excellent way to spark creativity.

Use this five-minute Argentinian Creole Salsa to create your very own unique Latin American meal that is sure to be loved by your whole family! You can do that as part of your Live to Cook one-month challenge! Get my free resources for free by signing up for my email newsletter, plus you’ll never miss a new recipe posted on the blog - it’ll be sent right to your inbox!

Watch the video at the bottom of this post to see how easy this Latin American condiment is to whip up - you can make it at any time! If you’re not already, I’d appreciate it if you would please subscribe to my YouTube channel, and don’t forget to press the bell button to be notified when all of my new recipe videos go live! Let’s get mixing!

Dietary Information for Creole Salsa

This Creole Salsa is…

• Vegan
• Gluten-free
• Dairy-free
• Low-carb
• Keto-friendly

Tools Needed to Make Salsa Criolla

• Cutting board
• Sharp knife
• Mixing bowl
• Pepper mill
• Measuring spoon
• Measuring cup

Ingredients for Salsa Criolla

Check out the FULL PRINTABLE RECIPE CARD at the bottom of this post to save the recipe for later and to see all individual ingredient quantities. You can also scale the recipe based on how much salsa you would like to make. The recipe makes about 2 cups by default.

• Red pepper: Finely chopped.
• Poblano pepper: Or green pepper if you don’t have poblano. I prefer the taste of poblano.
• Tomatoes: Fresh tomatoes on the vine are my favorite. I recommend the organic ones.
• White onion: Finely chopped.
• Olive oil: Extra virgin olive oil is the best!
• Oregano: Fresh, ground, or dried oregano will all be fine here. I actually used a mix of ground and dried! If you’re using fresh herbs instead of dried, use 1 Tbsp fresh herbs for every tsp of dried.
• Red wine vinegar: Provides a nice acidity to the salsa. If you don’t have red wine vinegar, white vinegar or rice vinegar will be suitable substitutions. You can use even lime or lemon juice.
• Salt and pepper: Always add these to taste.

How to Make Salsa Criolla Argentinian-Style

Add all the ingredients to a bowl and mix really well. Taste and adjust for seasoning.

Refrigerate for at least 30 minutes before serving.

Enjoy!

Tips for a Super Fresh Creole Salsa!

• Ensure that the veggies are evenly chopped and all of about a similar size. This will affect the general texture and overall flavor of the salsa since you are more likely to get an even distribution of all the ingredients.
• For the juiciest and most flavorful tomatoes, I recommend you purchase organic tomatoes. Conventional tomatoes that are artificially ripened may be bright red outside but they are unripe inside. They have very little taste.
• Don’t skip the refrigeration step! This is key for all the flavors to meld together.

What Is Salsa Criolla?

Salsa criolla — "Creole salsa" — is the raw, chopped relish that lives on the table at almost every Argentinian asado. There is no cooking involved: finely chopped red pepper, poblano, tomato and white onion are tossed with olive oil, red wine vinegar, oregano, salt and pepper, then left in the refrigerator for half an hour so the flavors meld and the vinegar softens the onion. It is bright, acidic and crunchy, and its job is to cut through rich grilled meat. Think of it as the fresh, spoonable counterpart to chimichurri.

Argentinian vs Peruvian Salsa Criolla

If you have eaten salsa criolla in Peru, this will look unfamiliar — and that is because there are two quite different dishes sharing one name. It is worth knowing which one you are looking for:

• The Argentinian version — this recipe — is a chopped salad of peppers, tomato and onion dressed with oil, vinegar and oregano. It is a condiment for the grill.
• The Peruvian version is much simpler and sharper: thin-sliced red onion rinsed in cold water to tame its bite, tossed with lime juice, salt, and a chopped hot pepper such as ají limo or ají amarillo, usually with fresh cilantro or parsley.
• In Peruvian cuisine that onion relish is the standard partner to pollo a la brasa, and it turns up alongside plenty of other Peruvian dishes — lomo saltado, anticuchos, tacu tacu, pan con chicharrón and butifarras sandwiches.
• Both are excellent. If it is the Peruvian one you are after, slice the onion as thinly as you can, soak it in cold water for ten minutes, and swap the vinegar for lime.

What to Serve Salsa Criolla With

This is a condiment that improves almost anything off a grill, and a jar of it in the fridge quietly becomes one of your favorite dishes to have on hand:

• Grilled steak — the classic pairing, and the reason it exists. Spoon it over the slices rather than mixing it in.
• Grilled or roast chicken, and chorizo sausages tucked into bread for choripán.
• Piled into tacos or onto burgers, where it does the job of both salsa and pickle.
• Stirred through warm beans or rice, or spooned over fried eggs at breakfast.

Swaps, Spice Levels and Storage

• No poblano? A green or yellow bell pepper works — you lose a little of the gentle warmth but keep the crunch.
• For real heat, add a finely chopped jalapeño pepper, or leave some of the poblano seeds in. Spice levels here are entirely up to you; the base recipe is mild.
• A small clove of finely minced garlic is a common addition and deepens the whole thing.
• Chopped fresh parsley alongside the oregano keeps it tasting green and fresh.
• No red wine vinegar? White vinegar, rice vinegar, or even lime or lemon juice all work.
• Keep it in an airtight container in the refrigerator. It is at its best within a day or two while the fresh ingredients still have bite, and it keeps for about four days before the vegetables soften too far.

Other Refreshing Sides

• Authentic Pico de Gallo
• Black Bean Salsa
• Chunky Mango Guacamole
• Greek Tzatziki Sauce
• Indian Cucumber Raita