Argentine · serves 6 · about 15 minutes
The asado's bright sidekick — onion, tomato, and pepper in sharp vinaigrette, spooned over everything that came off the fire. Chimichurri's juicier cousin.
Ingredients
- 1 white onion, fine dice
- 2 ripe tomatoes, seeded, fine dice
- 1 red bell pepper, fine dice
- 1/2 cup Iberia Extra Virgin Olive Oil Blend 51 oz
- 3 tbsp red wine vinegar
- 1 tsp Iberia Adobo Without Pepper 16 oz
- to taste salt, black pepper
Method
- Dice everything the same small size — criolla is a discipline of the knife.
- Whisk the oil, vinegar, and Adobo into a sharp vinaigrette.
- Fold in the vegetables and season.
- Rest 30 minutes so the onion mellows and the juices pool.
- Spoon over grilled meats, choripán, empanadas, or honestly, bread. It outlives the asado by exactly zero minutes.