This lively salsa is typically served with Argentine asado—beef, pork, or lamb cooked over an open fire or grill. It's also wonderful with a seared skirt steak.
Recipe information
Total Time
20 min
Yield
Makes about 1 1/2 cups
Ingredients
1 large tomato
1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
1/4 teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Step 1
Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
Step 2
Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.
