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    Home » Puerto Rican Recipes » Puerto Rican Salsa Criolla

    Published: Feb 20, 2020 Modified: Jun 25, 2024 by Catherine Arena Leave a Comment

    Puerto Rican Salsa Criolla

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    Puerto Rican Salsa Criolla Pinterest image.
    Puerto Rican Salsa Criolla Pinterest image.

    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.

    Puerto Rican Salsa Criolla (Puerto Rican Creole Sauce) in a pot surrounded by bell peppers, garlic and cilantro.

    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.

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Expert Tips
    • Recipe FAQs
    • Other Puerto Rican Dishes You Will Love
    • 📖 Recipe

    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

    Puerto Rican Salsa Criolla (Puerto Rican Creole Sauce) Image of 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.
    Peppers and onions in a caldero.

    Step 1: Over medium heat, add two tablespoons of oil to a large saucepan or caldero. Add the onions and peppers.

    Peppers and onions cooked in a caldero.

    Step 2: Stir and cook for a few minutes or until the onions are translucent.

    The olives, cilantro, sofrito, and bay leaves added to the caldero.

    Step 3: Add the bay leaves, sofrito, cilantro, garlic, olives, salt, and pepper. 

    All the vegetables and spices mixed in the caldero.

    Step 4: Stir and cook for a minute.

    The tomato sauce added to the caldero to make Puerto Rican Salsa Criolla.

    Step 5: Add the crushed tomato sauce, tomato sauce, white wine and water to the pot and stir.

    The Puerto Rican Salsa Criolla fully coked in the caldero.

    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.

    Puerto Rican Salsa Criolla (Puerto Rican Creole Sauce) in a pot surrounded by bell peppers, garlic and cilantro.

    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

    Can I Make Salsa Criolla in Advance?

    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.

    How Should I Store Leftover Salsa?

    Store any leftover sauce in an airtight container in the refrigerator. It will keep well for up to five days.

    Can I Freeze Salsa Criolla?

    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.

    Is this Sauce Spicy?

    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

    • Empanadas de Yuca served on a plate with a side of arroz con gandules, pernil and a side of avocado.
      Empanadas de Yuca
    • Ensalada de Bacalao served in a white platter with a side of yuca and avocado.
      Ensalada de Bacalao
    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)
    • Puerto Rican Pasteles (Pasteles Puertorriquenos) served on a white plate with a side of arroz con gandules, avocado and guineitos en escabeche.
      Puerto Rican Pasteles

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Puerto Rican Salsa Criolla (Puerto Rican Creole Sauce) in a pot surrounded by bell peppers, garlic and cilantro.

    Puerto Rican Salsa Criolla

    Puerto Rican Salsa Criolla is a popular sauce used in many authentic dishes. It's a quick, easy, zesty sauce bursting with fresh flavors.
    4.34 from 6 votes
    Print Pin Rate
    Course: Sauces
    Cuisine: Puerto Rican
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 cups
    Calories: 295kcal
    Author: Catherine Arena

    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.

    Notes

    Recipe Notes:
    Sauce: Watch over the sauce stirring occasionally making sure it doesn’t stick to the bottom and burn.
    Serving Ideas: Use this sauce on top of Mofongo (garlic plantain mash), as a side for Tostones (fried green plantains), on top of fish and chicken. 

    Nutrition

    Serving: 4 | Calories: 295kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1.356mg | Potassium: 949mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1.317IU | Vitamin C: 71mg | Calcium: 89mg | Iron: 3mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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