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Salsa Criolla (Creole Barbecue Sauce)
Wednesday, 11 November 2009
Description
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.
Ingredients
At a glance
Cuisine
South American
Cooking Method
No Cook
Difficulty
Easy
Heat Level
3
Chile
Ají
Meal/Course
Sauce/Marinade/Rub
Makes
3 cups
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
Methods/steps
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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Featured Rapid Recipe
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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