How to Make the Nicaraguan Condiment Chili Criollo (salsa alternative)

This is a recipe for a vegan, fat free condiment that is often served with the national dish of Nicaragua, gallo pinto (fried red beans and rice). It's similar to salsa, but it doesn't have spicy chilis or cilantro in it.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 large ripe tomato
• 1 small onion or 1/2 a large onion
• 1 clove of garlic
• 1-2 TBS chopped chiltoma, Anaheim or sweet pepper
• 1 handful of parsley
• 1 TBSP apple cider vinegar
• 1 wedge of lemon or lime
• sea salt

1. Add 1 tablespoon of apple cider vinegar to a large bowl of water, preferably spring or filtered water. Wash the parsley and soak it in the vinegar water for 10 minutes. This step is optional, but it will help kill any parasites that may be on the parley. Alternatively, you can blanch the parsley in boiling water for a few seconds but this will change the texture.

2. Chop the tomato, onion, pepper and garlic very finely and mix together in a glass or ceramic bowl.

3. Add sea salt to taste

4. After the parsley has been soaking for at least 10 minutes, remove it from the vinegar water and chop it finely. Add it to the other ingredients and stir well.

5. Add a few drops of lemon juice.

6. Serve immediately or let sit for a couple of hours for the flavors to blend before serving.

7. Goes well with the Nicaraguan dish gallo pinto. See the Resources section for a link to a gallo pinto recipe.

Tips & Warnings

• This is great recipe to add to your repertoire of vegan, fat free condiments
• Try serving with raw vegetables
• Serve with tortilla chips as an alternative to salsa
• Want to make salsa instead? Add chilis and use cilantro instead of parsley

Resources

• Nicaraguan Gallo Pinto Recipe

[bossypants]

on 5/10/2009 This sounds fresh and delicious -- an exotic alternative to salsa. Thanks!