Puerto Rican Salsa Criolla is a popular sauce used in many authentic dishes like Camarones a la Criolla (Shrimps in Creole Sauce). It’s a quick, easy, zesty sauce bursting with fresh flavors.
This vibrant sauce, brimming with the fresh flavors of tomatoes, bell peppers, onions, and garlic, adds an irresistible zest to many Puerto Rican dishes. It enhances the garlicky goodness of Mofongo con Camarones, add a a tangy twist to Garlic Tostones (Green Fried Plantains), and brings a burst of flavor to Puerto Rican Stuffed Peppers. Salsa Criolla is not only delicious but is the perfect way to infuse your meals with the authentic taste of Puerto Rico.
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Reasons to Love this Recipe
- Bursting with Flavor: The combination of tomatoes, bell peppers, onions, and garlic creates this vibrant and zesty sauce.
- Versatile: Salsa Criolla is used in a variety of dishes in Puerto Rican cuisine including seafood dishes like Langosta a la Criolla (Lobster in Salsa Criolla) and Chillo con Salsa Criolla (Red Snapper with Salsa Criolla).
- Easy to Make: This sauce is super simple to make and uses straightforward ingredients that are accessible to most people.
- Authentic Taste: This sauce captures the essence of certain Puerto Rican dishes.
Ingredients
- Sauce – Use both crushed tomato sauce and tomato sauce for a delicious texture in your sauce.
- Peppers – Add different peppers for extra flavor and color.
- Garlic – You can also use minced garlic or garlic paste.
- Bay Leaves – Bay leaves add the authentic flavor known to salsa criolla.
- Sofrito – Puerto Rican Sofrito is the base of many dishes.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Bell Peppers: Swap bell peppers for poblano or jalapeño peppers if you prefer a spicier kick.
- Onions: Use red onions instead of yellow onions for a slightly sweeter flavor.
- Cilantro: Substitute cilantro with parsley if you’re not a fan of cilantro.
- Oregano: Add fresh oregano or thyme for an aromatic twist.
- Texture: Blend the sauce for a smoother consistency if you prefer a more uniform texture. Leave the vegetables in larger chunks for a heartier, rustic feel.
Step 1: Over medium heat, add two tablespoons of oil to a large saucepan or caldero. Add the onions and peppers.
Step 2: Stir and cook for a few minutes or until the onions are translucent.
Step 3: Add the bay leaves, sofrito, cilantro, garlic, olives, salt, and pepper.
Step 4: Stir and cook for a minute.
Step 5: Add the crushed tomato sauce, tomato sauce, white wine and water to the pot and stir.
Step 6: Cook on medium-low for 25 minutes. Stir every 5 or 10 minutes to make sure the sauce is not sticking to the bottom of the pot. The sauce is done.
Note: You will notice the sauce is thin initially and as it starts to cook, it will thicken.
Expert Tips
- Let it Marinate: For an even more flavorful sauce, let your Salsa Criolla sit for at least an hour before serving. This allows the flavors to meld together beautifully.
- Adjust Seasoning: Taste as you go and adjust the seasoning with salt and pepper to your preference. Remember that the flavors will develop as the sauce sits.
- Add Citrus: A squeeze of lime or lemon juice added at the end can brighten the flavors and add a refreshing tang to the sauce.
- Consistent Stirring: If you’re cooking the sauce, stir frequently to prevent sticking and to ensure that all the ingredients cook evenly.
Recipe FAQs
Yes, you can make Salsa Criolla in advance. In fact, letting it sit for a few hours or overnight in the refrigerator can enhance its flavors.
Store any leftover sauce in an airtight container in the refrigerator. It will keep well for up to five days.
Yes! Portion it into airtight containers or freezer bags and it can be stored in the freezer for up to three months. Thaw it in the refrigerator before use.
No it is not a spicy sauce, as it primarily uses bell peppers. However, you can adjust the heat level by adding hotter peppers like jalapeños or adding crushed red pepper.
Other Puerto Rican Dishes You Will Love
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📖 Recipe
Puerto Rican Salsa Criolla
Ingredients
- 1 onion chopped
- 1 green pepper chopped
- 1 yellow or red pepper chopped
- 8 oz crushed tomato sauce
- 8 oz tomato sauce
- ¼ cup pimiento stuffed olives
cut in half - 4 teaspoon garlic puree can also use 4 cloves finely minced
- 4 oz dry white wine
- 1½ cups water
- 2 dry bay leaves
- 3 tablespoon Puerto Rican sofrito
- 3 tablespoon fresh cilantro
rinsed and coarsely chopped - salt to taste
- pepper to taste
- 2 tablespoon vegetable oil
Instructions
- Over medium heat, add two tablespoons of oil to a large saucepan or caldero. Add the onions and peppers. Stir and cook for a few minutes or until the onions are translucent.
- Add the bay leaves, sofrito, cilantro, garlic, olives, salt, and pepper. Stir and cook for a minute.
- Add the crushed tomato sauce, tomato sauce, white wine and water to the pot and stir.
- Cook on medium-low for 25 minutes. Stir every 5 or 10 minutes to make sure the sauce is not sticking to the bottom of the pot. The sauce is done.
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