Today I bring you the recipe for traditional Creole sauce, a classic of Argentine cuisine. The best company for meats, or whatever you want. This Creole sauce is super easy to make and delicious !! It is typical both in Argentina and in Uruguay and Peru, and its most direct variant is also known: the Creole salad.
I believe and maintain that Creole sauce should not be competed with chimichurri , a good Creole sauce accompanies and is perfectly complemented by a good chimichurri. This is an inclusive blog and there is love for everyone! Say yes to sauce meats, soy breaded, vegetables … Everything!
A well-seasoned meal adds years to your life, did you know? Improve the quality too. The slogan when I appear in elections will be: a life without sauces is not a life that deserves to be lived .
Mmm well, I don’t know, if they come up with a better slogan, let me know.
The origin of the Creole Sauce
suspense music plays
I started to investigate a little about the typical Creole sauce, where it was born and why… What do you want me to say… I love culinary gossip! It turns out that there is a book that talks about all this, it is called El gaucho gourmet, by Dereck Foster and he claims that the Argentines copied the recipe from the Peruvians. But if we continue investigating we see that they arose in a similar period of time … And that there are variations between one and the other.
In addition, the Argentine Creole sauce recipe arises in the north, in the area of Tucumán being more specific … Or so Doña Petrona says in her book and I believe her. In short, it is a sauce from this area of South America. Each one has its variant and its seasonings… But they are all incredible!
About this Creole sauce recipe
The Creole sauce, or also the Creole salad is used as an accompaniment to meats, regardless of whether they are roasted, baked, grilled or whatever you like! Many also use it to accompany their pouts and locros. And the truth is incredible, highly recommended. An asado without chimichurri and without Creole sauce is not a barbecue, they say, and the truth is, I totally agree.
If it is left to marinate overnight in the refrigerator, it is much tastier. What yes, the oil must cover all the preparation so that it does not form any fungus or mold. It can be done as it can also, following the necessary care as we talked about before, of course! At home I always have a jar with Creole sauce, it is one of my must-haves!
There are as many variants of Creole sauce as there are cooks in this world. Each one gives it their completely personal touch and it’s perfect! Every house in South America has its own way if we talk about how to make salsa criolla, and obviously each one of us is going to defend to the last that his family’s salsa is THE BEST.
The version that I bring you today is mine, the one at home, the one I prepare while one of the family puts on the captain’s tape (or captain, of course) and makes the barbecue.
- 1 large white onion
- 1 small red bell pepper (or 1/2 if it is very large)
- 1 small green bell pepper (or 1/2 if it is very large)
- 1 small yellow bell pepper (or 1/2 if it is very large)
- 2 tomatoes perita
- 1 green onion
- 1 cup olive oil
- 1/2 cup apple cider vinegar
- Condiments: salt, pepper, cumin, ground chili.
How to make Creole sauce step by step
Prepares in 10 minutes!
- Chop the onion and bell peppers very small.
- Remove the seeds from the tomatoes and also cut very small.
- In a bowl, add the seasonings with the vinegar and stir well.
- Add the chopped vegetables and stir well . Add the olive oil and let it rest for at least 3 hours in the fridge before consuming it! Ready! Super easy they saw?
And besides the sauce … Do you know the Creole salad?
The Creole salad is a very good variable of the Creole sauce: it has the same ingredients as the sauce but with less seasonings and thus is less invasive. It is softer than the sauce and serves to accompany all your meals.
2 perita tomatoes, 1 white onion, 1 red bell pepper, 1 green bell pepper, Salt, pepper., 1 dash of apple or wine vinegar, Olive oil
How to make a delicious Creole salad
Chop the tomato perita (this time without removing the seeds) into medium squares. Chop the onion and peppers the same size as the tomato. Season with a dash of vinegar and salt and pepper to taste. Add a dash of olive oil. It can be served at the moment or after leaving 15 minutes in the refrigerator. Yasss! To enjoy!