Don Diego's Salsa Criolla Argentina

Ingredients for 6 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 m.-sized onion(s)
• 3 tomatoes
• 1 garlic clove(s)
• 2 tbsp parsley
• 1 tsp, heaped coriander leaves (optional)
• 100 ml olive oil
• 2 tbsp red wine vinegar
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Argentina’s popular barbecue salsa

Why is salsa criolla far more popular than salsa chimichurri at Argentinian asados? Quite simply: while the incumbent grill master not only oversees but unfortunately also guards the meat, the paws of the wolf pack don’t know what to do with themselves. A general growling is audible, but by no means threatening, coming not from throats but from stomachs. Crisp bread and both sauces are already on the table. A small piece of bread with a spoonful of salsa criolla therefore seems like a good and not overly greedy idea. It doesn’t even attract much attention if the act is repeated occasionally. A lively conversation among friends reliably masks this. What is striking, however, is the distracting(!) praise of chimichurri when the first pieces of meat are served. It can only become embarrassing if someone brings up the shortage of salsa criolla, since it was actually intended for the meat. But that doesn’t happen, because no one at the table is free from guilt. Finely dice the red and green bell peppers, the peeled and seeded tomatoes, and the onion and place them in a bowl. Finely chop the parsley and, if desired, the cilantro leaves and add them to the salsa criolla along with the crushed garlic. Mix the ingredients again and refrigerate the salsa for two hours. Salsa criolla goes well with any grilled food, be it beef, pork, or poultry. Note: The “secret” to this easy-to-prepare salsa is the cook’s patience. Its ingredients should all be finely diced and of the same size, and the final product should rest in the refrigerator for two hours so the juices can release and blend. None of this is a big deal in Argentina, though, because people share not only the finished meal, but also the work involved in its preparation, and everything is interspersed with a dense tapestry of conversation among friends or family. Contrary to popular belief, cola and other spirits are the primary drinks, followed by Malbec, the constant companion to Argentinian steak. The average Argentinian can easily get drunk on their own speech. Alcohol is secondary.