Welcome to Paulina cuisine friends! Today I bring you the traditional Creole sauce recipe, a classic of Argentine cuisine. The best company for meats, or for whatever you want. This Creole sauce is super easy and delicious !! It is typical in both Argentina and Uruguay and Peru, and its most direct variant is also known: the Creole salad.
I believe and maintain that we must not compete the Creole sauce with the Chimichurri , a good Creole sauce accompanies and complements perfectly with a good chimichurri. This is an inclusive blog and there is love for everyone! Tell him yes to sauce the meats, milanesas of soybeans, vegetables ... Everything!
A well -season meal adds years of life? Improve quality too. The slogan when I introduce me in elections will be: a life without sauces is not a life that deserves to be lived .
Mmm well, I don't know, if you think of a better slogan they let me know.
The origin of Creole sauce
suspense music sounds
I started investigating a little about the typical Creole sauce, where he was born and why ... what do they want to tell them ... I love culinary chusmerío! It turns out that there is a book that talks about all this, it is called the gaucho Gourmet, from Dereck Foster and he states that the Argentines copied the recipe to the Peruvians. But if we continue investigating we see that they arose in a similar period of time ... and that there are variations between one and the other.
In addition, the Argentine Creole sauce recipe arises in the north, through the Tucumán area being more specific ... or so says Doña Petrona in his book and I believe him. Anyway, it is a sauce in this area of southern America. Everyone has its variant and condiments ... but they are all incredible!
About this Creole sauce recipe
Creole sauce, or also the Creole salad are used as accompaniment of meats, regardless of whether they are roasted, grilled or whatever you like! Many also use it to accompany their pots and locros. And the truth is incredible, super recommended. A roast without Chimichurri and without Creole sauce is not a roast they say there and I really agree.
If you let a night on the refrigerator, it is much tastier. What yes, the oil must cover all the preparation so that it does not form any fungus or mold. It can also be done as preserves, following the necessary care as we speak before, obvious! At home I always have a bottle with Creole sauce, it is one of my infallible!
There are as many variants of Creole sauce as chefs in this world. Everyone gives you your completely personal touch and is perfect! Every house in South America has its own way if we talk about how to make Creole sauce, and obvious each of us will defend the last one that the sauce of his family is the best.
The version that I bring you today is mine, the house, which I prepare while some of the family puts the captain's tape (or captain, of course) and makes the roast.
Ingredients
- 1 big white onion
- 1 Chico red bell pepper (or 1/2 if it's very large)
- 1 Chicked green bell pepper (or 1/2 if it's very large)
- 1 small yellow bell pepper (or 1/2 if it is very large)
- 2 perita tomatoes
- 1 green onion
- 1 cup olive oil
- 1/2 cup of apple vinegar
- Condiments: salt, pepper, cumin, ground chili.
How to make Creole sauce step by step
It is prepared in 10 minutes!
- Chop the onion and well -small bell peppers.
- Remove the seeds from the tomatoes and also cut very small.
- In a bowl incorporate condiments with vinegar and stir well.
- Add the chopped vegetables and stir well . Add the olive oil and let stand at least 3 hours in refrigerator before consuming it! Ready! Super easy they saw?
And in addition to the sauce ... Do you know the Creole salad?
The Creole salad is a very good variable of the Creole sauce: it carries the same ingredients as the sauce but with less condiments and thus it is less invasive. It is softer than the sauce and serves to accompany all your meals.
Ingredients
2 perita tomatoes, 1 white onion, 1 red bell pepper, 1 green bell pepper, salt, pepper., 1 splash of apple or wine vinegar, olive oil
How to make a rich Creole salad
Chop the perite tomato (this time without taking out the seeds) in medium squares. Chop the onion and peppers of the same size as the tomato. Condicate with a splash of vinegar and salt and pepper to taste. Add a splash of olive oil. It can be served at the time or after leaving 15 minutes in the refrigerator. YASSS! Enjoy!
You can try and find the variants that you like best! To play it has been said!
Hi Paulina, I put aceto balsamic instead of vinegar, a real delight ???
Criolls sauce is very rich, but I would like to make all readers clear, that everything Creole is from the Rio de la Plata, even from the southern Rio Grande de Sul. Creole sauce, originally from Argentina, Brazil Sur and Todito El Uruguay. They will find it in the previous chopped in almost all the restaurants to spread roasted toasts with butter and oregano. How rich !!!
What would happen if the amount of oil and vinegar is reversed?
What time can you leave in the refrigerator?
Thanks for your recipes
Hello! As a girl I always ate Studels made by my grandmother, but salty and in stew. I would like to know the recipe! ?Thank you!
Hi Paulina, you missed the garlic !!!
Hello, I make the Creole sauce boiling the vinegar and metthen the onion and the onion of green. Thus it throws a little juice, after little (10 min) I add the rest, but first the bullshit (they are tougher) and then the tomatoes and the oil. As you said before each one can invent their recherà a bit. But the important thing is to have friends to make a good roast. From Genova, Italy greets them and good roast
Thank you very much Paulina.
How much can the sauce saved in the refrigerator last?
Estimated Paulina I am a German family and I will have seen my mother make apple cake with Streusel This Streusel is that I do not get too much to ask if ma passed the recipe a thousand thanks and I will continue with your kitchen regina affection.