ARGENTINIAN SALSAS

With June right around the corner, and social distancing rules still in effect, I'm caught reminiscing about my birthday last year. We hosted friends for an afternoon BBQ, and it was an afternoon filled with little ones climbing on our furniture, an epic crudite platter with green dip and DIY crackers, my go-to rhubarb birthday cake, and sausages on the grill inspired by our time in Argentina. We recreated the meal this week and served it with a side of hot-honey roasted potatoes and a glass of red wine (preferably Argentinian).


Recipes adapted from our Tierra Negra cooking class

SALSA CRIOLLA // serves 6

Ingredients:

1 onion, diced
1 red pepper, diced
2 tomatoes, diced
2 Tbsp white vinegar
4 Tbsp olive oil
s+p

What to do:

Place all the ingredients in a bowl and stir to combine. Best made morning of, so the flavours and juices have time to mingle, and served at room temperature.

CHIMICHURRI // serves 6

Ingredients:

1/4 cup parsley, finely chopped
1/4 cup dried oregano (or fresh, finely chopped)
pinch or two of red chili flakes
2 Tbsp white vinegar
4 Tbsp olive oil
s+p

What to do:

Place all the ingredients in a bowl and stir to combine. You're aiming for a paste-like consistency. Best made morning of, so the flavours and juices have time to mingle, and served at room temperature.