Salsa criolla is a South American condiment made with onions, chili peppers, coriander, and lime juice. It combines European, African, and Amerindian food cultures and is commonly served with grilled meats. Variations include beets, boiled potatoes, and avocados. It is known as sarza criolla in some regions and is a popular condiment in Argentina and Peru.
Salsa criolla is a South American side dish and condiment most commonly served with grilled meats. The name salsa criolla is a variation of the word creole, which broadly refers to the blend of ethnic influences seen throughout much of Latin America and the Caribbean. Salsa criolla combines European, African and Amerindian food cultures, the variety of which can be seen within the unique ingredients of different recipes. The recipes evolved by taking European culinary traditions and applying them to locally available ingredients.
Typically, red onions are used as the base, although other varieties are sometimes used. The flavor of onions has a tendency to overpower the other ingredients in a dish, especially when they’re to the fore. To prevent this from happening, the onions are always soaked in water for five to ten minutes. The soaking period rinses out the pungent bite that is characteristic of raw onions and lets the flavors of the other ingredients shine through.
In addition to the onion base of salsa criolla, the dish also contains chili peppers, coriander and lime juice. Typically, vinegar, salt and pepper are also added to the mixture. There are many variations and uses for salsa criolla. In some varieties, beets, boiled potatoes and avocados are used. If made with boiled potatoes, the fillinger dish is served as a side dish.
When served as a condiment, the ingredients vary according to what accompanies. Yellow Aji peppers are used in hotter varieties and in areas where they are not available, jalapenos are substituted. When not used as a side dish for grilled meats, the mixture is served on toast as a snack.
Sometimes known as sarza criolla, the dish is more commonly identified as Peruvian. In Peru, onions are cut into thin crescent shapes. All other ingredients are finely chopped so that the flavors of each ingredient can be tasted in every bite. With this in mind, often the dish is set aside before being served.
The people of Argentina, known as criollos, are of Spanish origin. Their food is known as criolla food. This name was given to refer to the Spanish influence on Argentine food and criolla sauce makes an important “comida criolla” condiment. Salsa argentina criolla uses sunflower oil in addition to the other ingredients. The oil calms the pungent taste found in heavy varieties of vinegar, but is preferred by those who don’t want its heavy flavor to dominate.
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