Argentinian cuisine favors less of the spicy heat than many of its neighboring countries. This pre-Hispanic salsa reflects that by using fresh red bell peppers, even though its Mexican twin uses jalapeno peppers.
Ensalada Criolla- Argentinian Tomato Salsa
- Small bowl
- 2 large Red bell peppers, cored
- 2 large Red onions
- 4 large Roma tomatoes
- 1 large Lemon, juiced
- Salt to taste
- Cut onions and bell peppers into small dice. Quarter tomatoes, remove seed, and cut into small dice. Combine all ingredients in a bowl and add salt to taste. Refrigerate until ready to serve.