Argentinian Tomato Salsa / Salsa Criolla

Serves: 6
Total Calories: 60


2 tomatoes, large, fresh, ripe (about 1 pound), cored and seeded, then cut into 1/4-inch dice
1 onion, sweet, such as Vidalia or Walla Walla, cut into 1/4-inch dice
1 green bell pepper, stemmed, seeded, and cut into 1/4-inch dice
2 tablespoons olive oil, extra-virgin
2 tablespoons red wine vinegar, or more to taste
3 tablespoons parsley, fresh Italian (flat-leaf)
1 teaspoon oregano, dried
salt and freshly ground black pepper, to taste


Combine the tomatoes, onion, bell pepper, oil, 2 tablespoons vinegar, the parsley, and oregano in a medium-size bowl and toss to mix. Correct the seasoning, adding more vinegar and salt and pepper the mixture should be highly seasoned. The salsa can be prepared up to 4 hours ahead of time. Reseason just before serving.

Makes 3 to 4 cups enough to serve

6 to 8

Nutritional Facts:

Serves: 6
Total Calories: 60
Calories from Fat: 40

This Argentinian Tomato Salsa / Salsa Criolla recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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