Criolla Sauce

This is a cooked version of the Criolla sauce, a traditional sauce from Argentina that can be used for many dishes. It is ideal for corn empanadas (also known as humita empanadas) or to use with some pasta. Skip to the recipe.

There are several recipes with varying ingredients and herbs. The common core is made of tomatoes, onions, bell peppers, parsley and vinegar. Some recipes call for green onions. Sometimes the ingredients are left raw, and sometimes they are cooked. It depends on your personal preference. You can try different versions and use one over another depending on the occasion.

Try this recipe in it different versions and let me know in the comments which one you like the most!

Salsa Criolla

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serves: about 1 lb
prep.: 10 min10′
cook: 5 min5′


  • 7 oz of red bell peppers
  • 7 oz of onions
  • 7 oz of tomatoes
  • 1 garlic clove
  • 2 tablespoons of finely chopped parsley
  • 1 tablespoon of white vinegar
  • salt and pepper
Salsa Criolla


Step 1 Peel the tomatoes, cut in quarters and remove the seeds. Cut the flesh in small cubes. Chop the onions and bell pepper with the same size as the tomatoes.
Step 2 In a pan over medium heat, add the oil and when hot, saute the chopped onions and bell peppers for about 2 minutes and add the garlic. A minute after add the tomatoes and cook for another 2 minutes.
Step 3 When still hot, pour the veggies in a bowl, add vinegar, parsley, salt and pepper to taste and mix.
Step 4 The sauce is now ready to be used, but you can use food processor and puree it if you prefer a softer texture. Additionally, if the texture of the processed sauce is too thick for your taste you can add some water.
Step 5 Serve hot with humita empandas or use the sauce with some pasta.


  • The leftover tomato seeds can be used to make our simple tomato sauce.
  • This is the cooked and pureed version of the Criolla sauce. You can skip the cooking part and just mix all the ingredients together. You can also skip the pureed part if you want. So you have four possibilities by choosing to cook, not to cook, to puree or not to puree.
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