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!
- 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
- 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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