Sauces
Salsa Criolla
Argentina
A fresh Argentine relish of diced tomatoes, onions, and bell peppers in oil and vinegar. Served alongside asado, choripán, and empanadas for a crunchy, tangy contrast. Peru's lime-marinated red-onon relish shares the name but is a raw onion dressing, not this cooked dice.
Original eatfuls sticker artwork
What it is
A closer look at Salsa Criolla.
A fresh Argentine relish of diced tomatoes, onions, and bell peppers in oil and vinegar. Served alongside asado, choripán, and empanadas for a crunchy, tangy contrast. Peru's lime-marinated red-onon relish shares the name but is a raw onion dressing, not this cooked dice.
What to look for
Know it when you find it.
Colorful dice of red tomato, white onion, and green pepper in a glossy vinaigrette, fresh and crunchy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Salsa Criolla.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
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Dominican Republic
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Timor-Leste
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Provence, France
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
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A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
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A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.