Salsa Criolla (Creole Barbecue Sauce)
Wednesday, 11 November 2009
There are many variations on this Creole sauce from Argentina, but this
is my favorite. It is served with grilled, roasted, or barbecued meats,
especially matambre. Variation: Add 1 bell pepper and 1 jalapeño, both
seeded and minced.
At a glance
2 tablespoons ají chile powder or substitute New Mexican red chile powder
2 teaspoons dry mustard
1/3 cup red wine vinegar
1/2 cup olive oil
2 cloves garlic, minced
2 onions, minced
3 ripe tomatoes, chopped fine
2 tablespoons minced Italian parsley
Salt to taste
Combine the chile powder and the mustard with a little vinegar to make a
paste. Add the rest of the vinegar and the olive oil and beat with a
whisk. Add the remaining ingredients, stir well, and allow to sit for 2
hours to blend the flavors.
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