Salsa Criolla

Okay, we’re gonna do a salsa Criolla. It’s a salsa that’s very related to our cooking. We use it for many things and it’s very good for the salads. It’s good for vegetables, for the meat. Together with the chimichurri, they are the two national sauces and basically they have onions, tomato, red peppers and green peppers and spring onions. So I’m gonna go and choose some knives for this. Okay, I’m gonna start with the spring onions. I’m gonna cut them lengthwise first so they’re very thin. Every branch, I cut it lengthwise like that. And I move closer to here so the wind doesn’t fly it away. It’s the end of winter and they have sprouts already, the onions. It’s a French way of cutting, which is called brunoise. Brunoise. So you cut first down, but you don’t go to the end. So you keep the onion hold. And then in the edge, you cut this way, but you don’t go like that because you don’t want to cut yourself. So I slightly go down, you see, just in case something happens. I go down as I cut, I go down. And I go down and now, yes, I cut this way And this I keep for soup. So I cut them in like a brunoise. Thin and small. I’m gonna put some olive oil on it already to prevent it from flying away. Now the tomatoes. I’m gonna cut them very small too. To do this well, you need a very sharp knife. If you’re confident with it, you respect a lot its power. It’s very strong, a very sharp knife. Tomato, and now we have the peppers. This is a part that harms a bit your stomach, you see, the white part. So I cut it like that. And the red pepper. A little sea salt. A bit of vinegar, like half a cup of vinegar. And here we have our Criolla sauce.