Salsa Criolla is made with colorful peppers, seasonings, and a light oil to compliment your favorite meats.
'Baby it's cold outside...but the evening has been...so very nice.' As our neck of the woods is expecting flurries tonight and more to come this winter, a charcoal grilled meal may be out of consideration. However, if you're looking for smokiness, there's no better way to achieve that flavor than grilling over an open flame.
A number of years ago when Martin Fierro was in downtown Paducah, meat was cooked on an open flame inside the restaurant. The skewered meats, bountiful salad bar, and all those wonderful Spanish sauces were part of the elegant dining experience.
When you're ready to grill...
Prepare the meat: pork, chicken, beef, sausage(no need to marinade), shrimp, or lobster by seasoning with a light marinade such as olive oil, lemon zest, chopped garlic, oregano, salt/pepper or a more traditional Spanish blend of olive oil, paprika, crushed red pepper, and oregano. Pour the marinade into a zip lock bag, add the meat, and refrigerate for 1 - 2 hours. After taking the meat out of the refrigerator, let it rest. Dab excess marinade before grilling.
Recipe by Laura Arredondo
Directions for the Salad Criolla
Dice all vegetables. Add salt and pepper. You may add red pepper flake or a jalapeno pepper for more heat. Cover the Criolla with a light vegetable oil and two splashes of white vinegar. Store in a glass jar or container. The salsa will keep for a long time in the refrigerator.