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Salsa Criolla Uruguaya
A vibrant and fresh condiment made with finely chopped tomatoes, onions, bell peppers, and seasoned with oil, vinegar, and oregano. It's a staple accompaniment to grilled meats and other dishes in Uruguay.
๐ง ์ฌ๋ฃ
- 3 medium Tomatoes(cored, seeded, and finely diced)
- 1 medium Onion(finely diced)
- 1 medium Bell Pepper(deseeded and finely diced (any color))
- 1/4 cup Parsley(fresh, finely chopped)
- 1/4 cup Olive Oil(extra virgin)
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt(or to taste)
- 1/2 teaspoon Black Pepper(freshly ground, or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare all vegetables: finely dice the tomatoes (removing seeds), onion, and bell pepper. Finely chop the fresh parsley.
- 2
In a medium bowl, combine the diced tomatoes, onion, bell pepper, chopped parsley, olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 3
Stir well to combine all ingredients.
- 4
For best flavor, let the salsa criolla sit for at least 1 hour at room temperature (or refrigerate for longer) to allow the flavors to meld. Stir occasionally.
- 5
Serve as a condiment with grilled meats, asado, or other dishes.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier version, add a finely minced chili pepper.
- โThe salsa criolla can be made a day in advance and stored in the refrigerator. Bring to room temperature before serving.
- โEnsure all vegetables are finely and uniformly diced for the best texture and flavor distribution.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a finely minced garlic clove for extra flavor.
- Use a mix of different colored bell peppers for visual appeal.