Today I want to show you how to prepare the Criolla sauce recipe, the best accompaniment to your roasts and meat or fish barbecues. This fresh sauce, made with vegetables and an oil and vinegar dressing, has nothing to envy to other traditional accompaniments such as chimichurri or pico de gallo sauce, which we love so much on summer grills.
Criolla sauce is very popular in Latin countries such as Argentina, Paraguay, Peru, Uruguay or Colombia, there being some variations on the recipe in each one, typical of the traditions of each country.
Once this recipe is made, It can be consumed after a few hours of rest, in which the ingredients settle and the flavors grow. In an airtight jar, you can even keep this prepared recipe for two or three days, so it can be prepared in advance if you are going to organize a barbecue, family gathering, etc.
We start with the solids: Finely chop the green and red peppers, the purple onion and the salad tomato in brunoise, and mix them in a large bowl. Add a pinch of salt and set aside while you prepare the liquids.
Mix the olive oil with the dry oregano and add the white pepper balls and the apple cider vinegar. Emulsify slightly by beating with a fork. and we pour them on top of the solids that we have in the bowl. We mix well.
Let sit in the fridge for 20 minutes and add fresh oregano leaves if we can get them. We already have the criolla sauce ready to use with recipes for roast meat, roast chicken, grilled or salt fish and any other dish to which we want to add a fresh and tasty note.
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In what recipes can you use the criolla sauce?
If there is a bite to which the criolla sauce is crazywithout a doubt I would choose the choripan, the Creole chorizo sandwich opened and cooked on the grill, but this sauce is also great with grilled meatssuch as the sirloin steak or with fish such as grilled snapper that we taught you how to make recently.
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