In South America, especially in Peru, salsa criolla (or sarza criolla) is a sauce composed of sliced onions accompanied by one or more of the following: cilantro, boiled or pickled beets, boiled potatoes, avocado, chili peppers and/or tomatoes. It is typically served with toast, seafood, meat or rice.
In Argentina, salsa criolla is a cold sauce typically used to accompany meat. The base composition is onion, red bell pepper and tomato, vinegar and oil. Other ingredients can be green bell pepper, parsley, garlic, etc.
The vegetables are sliced in small dice and mixed with the oil and vinegar (2 parts of oil for 1 part of vinegar).
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