Argentine · sauce/condiment
Salsa Criolla
Salsa Criolla reads sourness 4.2, richness 4.1 and sweetness 3.6 on Palate's 0–10 flavor X-ray — a Argentine sauce/condiment, about 18 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.6 / 10
- Sweet & Fruity — 4.5 / 10
- Sour & Bright — 4.7 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 4.4 / 10
- Aromatic & Spice — 4.1 / 10
The measured notes (of 18)
Sourness 4.2 · Richness 4.1 · Sweetness 3.6 · Allium 3.6 · Herbaceous 3.3 · Salinity 3.3 · Fruity 2.9 · Citrus 1.9 · Umami 1.9 · Funk & Ferment 1.7 · Warm Spice 1.5 · Bitterness 1.5 · Floral 1.2 · Nutty 1.0 · Earthy 1.0 · Heat 0.9
What's in it (9)
- 3 tomatoes
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- salt to taste
- 1/2 tsp black pepper
- 1/4 cup parsley
Time & effort: about 18 min · effort: easy
Nutrition (per 100 g, engine-estimated): 28.5 kcal, 0.8 g protein, 0.3 g fat, 4.8 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Dice all vegetables into small, even pieces and combine in a bowl.
- Dress with vinegar, olive oil, salt, and pepper, then toss in chopped parsley.
- Let the salsa rest at room temperature for at least 30 minutes to allow flavors to meld.
Dishes with a similar flavor shape
- Gazpacho Andaluz — Spanish
- Panzanella — Italian · Tuscany
- Zucchini and Corn Enchiladas Verdes — Mexican
- Chimichurri — Argentine
- Brudet (Adriatic Fish Stew with Polenta) — Croatian
Keep reading: what sourness, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.