Salsa Criolla

Name: Salsa Criolla
Prep time: 5 min
Total time: 5 min
Yield: about 5½ cups (1300 ml)
Cuisine: Latin
Ingredients: 1 cup green pepper brunoise (240 ml) Green Pepper; 1 cup red pepper brunoise (240 ml) Red Pepper; 2 cups Roma tomato brunoise, innards removed (480 ml) Tomato; 1/2 cup Spanish onion brunoise, macerated in the vinegar (120 ml) Onion; 1/2 cup red wine vinegar (120 ml) Red Wine Vinegar; 1/4 cup chopped parsley (60 ml) Parsley; 1 cup extra virgin olive oil (240 ml) Olive Oil; 1 tsp toasted, ground cumin (5 ml) Cumin; 1 tsp chili flake (5 ml) Red Pepper Fla; salt, to taste Salt

Independent adaptation of a publicly published Jose Garces recipe. Not affiliated with, sponsored by, or endorsed by Jose Garces.

TABLE SALSA · GRILLED STEAK & CHORIPAN & EMPANADAS

In the published recipe, this is the table salsa for skirt steak. The same recipe pairs it with Chimichurri, the chimichurri.

The table salsa from Garces' skirt steak.

On the jar

SALSA

Method: shake
Yield: about 5½ cups
Ingredients: 10
Jar batch: 0.7× recipe

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Ratio

OLIVE OIL 240 mlRED WINE VIN 120 ml

Ingredients

Green Pepper1 cup green pepper brunoise (240 ml)
Red Pepper1 cup red pepper brunoise (240 ml)
Tomato2 cups Roma tomato brunoise, innards removed (480 ml)
Onion1/2 cup Spanish onion brunoise, macerated in the vinegar (120 ml)
Red Wine Vinegar1/2 cup red wine vinegar (120 ml)
Parsley1/4 cup chopped parsley (60 ml)
Olive Oil1 cup extra virgin olive oil (240 ml)
Cumin1 tsp toasted, ground cumin (5 ml)
Red Pepper Fla1 tsp chili flake (5 ml)
Saltsalt, to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Add by count: ¾ GREEN PEPPER, ¾ RED PEPPER, 1½ TOMATOS, ½ ONION.
Season to finish: PARSLEY (about 4½ Tbsp), CUMIN (about ½ tsp), RED PEPPER FLA (about ¾ tsp), SALT (to taste).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

4 kitchens · 5 stars · 2 national awards

Salsa CriollaNATIONAL AWARD WINNEROn the jar: SALSA
Salsa LucíaNATIONAL AWARD WINNEROn the jar: SALSA LUCIA
Tomato Salsa★★★ KITCHENOn the jar: SALSA
Saffron Aguachile★ STARRED KITCHENOn the jar: SAFFRON

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Provenance

Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.

Adapted from a Jose Garces recipe (Jose Garces / CBS This Morning The Dish (Rural Society skirt steak)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jose Garces / CBS This Morning The Dish (Rural Society skirt steak) (published as “Salsa Criolla”). Full citation lives in Provenance.

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