Criolla Sauce Recipe from Rachael Ray

Criolla Sauce

This zesty Criolla sauce is the perfect companion for grilled meats, bursting with fresh flavors and vibrant colors. Inspired by classic Argentinian flavors, it features a medley of finely chopped onions, tomatoes, and bell peppers, balanced with tangy lime juice and red wine vinegar. Banana peppers add a touch of heat, while rosemary and garlic enhance the savory depth. Drizzle with EVOO, toss it all together, and serve alongside Rachael Ray’s Bife de Chorizo with Hearts of Palm Salad for a bold and flavorful feast.

Ingredients

  • 1 small red onion, finely chopped

  • 2 plum tomatoes, seeded and chopped

  • 3 tablespoons yellow banana ring peppers (about a palmful), drained and roughly chopped

  • 1 green or red bell pepper, seeded and finely chopped

  • Juice of 1 lime

  • 1/4 cup red wine vinegar

  • 2 sprigs rosemary, leaves removed and chopped

  • 1/4 cup extra virgin olive oil (EVOO)

  • 1 clove garlic, grated

Directions

In a medium size mixing bowl, combine all the ingredients and toss. Season with salt and freshly ground black pepper.