When grilling meat in Argentina, the only seasoning used at the time of cooking is coarse salt called sal parrillera. If you do want a little bit of extra flavor with your meat, one of the most traditional condiments you’ll find at parrillas and asados throughout the country is salsa criolla, a fresh and flavorful sauce made up of raw vegetables, oil, and vinegar. Below is a great recipe for making your own salsa criolla at home.
1 Onion; finely chopped
2 Red Bell Peppers; finely chopped
1 Tomato; seeded and finely chopped
1 clove garlic; finely minced
1 Tablespoon parsley; finely chopped
1/2 cup Olive Oil
1/4 cup white wine vinegar
Salt and pepper to taste
Mix all ingredients together. The sauce can be served immediately or left to rest for 1-2 hours for added flavor.