What is salsa criolla?
Salsa Criolla is a South American side dish and spices that are very often served with grilled masses. The name of Salsa Criolla is a variation on the verbal creative, which in a wide sense concerns a mixture of ethnic influences that appears in most Latin America and the Caribbean. Salsa Criolla combines European, African and American food culture, whose diversity can be observed in unique components of various recipes. Recipes have evolved by accepting European traditions of cooking and their applications on locally available ingredients.
Usually, red onions are used as a base, although other varieties are sometimes used. The taste of the onion tends to overwhelm other ingredients in the bowl, especially if they are prominently listed. To prevent this, the onion is always soaked in water for five to ten minutes. The soaking time rinses the pungent bites, which is characteristic of the raw onion and allows the taste of the TON other ingredients that pass. Vinegar, salt is also added to the mixtureand pepper. There are many variations and use for salsa criolla. In some varieties, beets, boiled potatoes and avocado are used. If it is made of boiled potatoes, more filling bowls are served as a side.
When they are given as a spice, the ingredients differ depending on what it accompanies. Aji yellow peppers are used in more spicy varieties and in areas where they are not available are replaced by jalapenos. If it is not used as a side of grilled meat, the mixture is served as a snack.
Sometimes known as Sarza Criolla, food is most often identified as Peruvian. In Peru, the onions are cut into thin shapes of crescents. All other ingredients are finely ground, so the flavor of each component can be tasted in every bit. With this in mind, food is often earmarked for rest before serving.
People from Argentina, known as Criollos, are of Spanish origin.Their food is known as Criolla Food. This name was given to combine Spanish influence on Argentine food, and Criolla salsa makes the “Comida Criolla” spice. The Argentine Salsa Criolla uses sunflower oil in addition to other ingredients. The oil soothes the spicy taste found in acetic heavy varieties, but is preferred by those who do not want to dominate its heavy taste.