Salsa Criolla Argentina (Argentine Creole Salsa)

Published in: Journal Sentinel

2 large ripe but firm tomatoes (about 1 pound) -- peeled, seeded and finely chopped
1 small onion -- minced (about 1/2 cup )
4 clovegarlic -- minced
1/4 cup minced fresh parsley leaves
1/4 cup canola oil
2 tablespoons red wine vinegar
1/2 teaspoons salt
1/2 teaspoons sweet paprika
1 teaspoons dried oregano
1/2 teaspoons freshly ground black pepper
1/4 teaspoons red pepper flakes -- or to taste

In medium-size bowl, thoroughly mix all ingredients. Makes about 2 cups Transfer to a jar with a tight-fitting lid and refrigerate until needed. This salsa is served in a bowl so that diners can add it to taste.


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